HARVEST TIME: 2019 Bolita Beans are SOLD OUT!
The bolita bean is believed to have been cultivated and developed by the Spanish who settled in northern New Mexico. An heirloom, the bolita bean is considered to be sweeter, richer tasting and easier on the stomach than the pinto bean. Bolitas cook faster, are excellent tasting and may be substituted for the pinto in any recipe.
Simply store your Bolita Beans in the burlap bag they come in, in a dry location. Others have also found success in transferring to freezer bags/containers and freezing.
Soak beans for four to eight hours or overnight, using three to four cups of water for each cup of beans. For a quick soak, add beans to water in a saucepan, and bring to a boil for 2 minutes. Remove from heat, cover and let stand for one hour. Discard soaking water, rinse and replace with fresh water.
Slow Cooker Place in slow cooker with required amount of fresh water. Cook on low for 6 to 8 hours until tender.
Pressure Cooker Place beans in enough fresh water to cover the beans. Follow manufacturer's instructions for your specific cooker. Our cooker takes 30 to 40 minutes at 10 lbs pressure.
Saucepan Cover beans with fresh water and bring to a rapid boil; reduce heat to a simmer. Cover and cook 2 to 3 hours until tender.
Cooking times will vary depending upon hardness of water and altitude.
Cooking time will be shortened when cooking Bolita beans.
· Use distilled water in hard water areas to shorten cooking time.
· Add salt during last hour of cooking or beans may toughen.
· Add acidic ingredients such as, tomatoes, lemon juice or vinegar, when beans are almost tender. Acids delay softening.
· Cook beans slowly to prevent splitting the skin.