After all these years, in doing some research I learned that Piloyes are runner beans. Runner beans come in many many types and colors. According to one place I read, the ones used in this dish are Scarlet Runner Beans. Scarlet Runner Beans produce a lovely scarlet flower, and are often grown for how pretty the flowers are, but they do produce edible beans, and can be cooked fresh or dried.
|Rancho Gordo Beans and Chorizo Quijote|
|Ayocote Morado Beans and Air Dried Chorizo|
Anyway, back to my Piloyes. I found also that the reason that the beans used in Guatemala were called Piloyes are because of the root word "pilo" meaning pole. Pole = runner beans - AHA! These Ayocote Morado beans I used for the dish are also runner beans, and also very large beans. I did not soak them. BIG mistake. I am used to putting on a pot of black beans or navy beans and having them cooked through in about 3 hours, with no soaking. These huge beans took a solid 8 hours of cooking until they were done. Needless to say, we ate something else for dinner that night, because they were just plain not ready yet! A word to the wise: soak the beans overnight!
|Piloyes con Chorizo with avocado|
Piloyes con Chorizo (Runner Beans with Chorizo)makes a large pot
|Piloyes con Chorizo, with avocado|
1 pound large runner beans, soaked overnight
1 or 2 sprigs fresh thyme
1 bay leaf
Water to cover (about 8 cups)
1 (6-ounce) can tomato paste
chorizo, as desired (mine was 11.5 ounces)
1 medium onion, chopped
1 - 3 cloves fresh garlic, minced
1 - 3 tablespoons olive oil
salt, if needed
Wash, and sort the beans and soak in water to cover by at least 2 inches overnight. Place the beans in a large pot with the thyme and bay leaf and cook, with about 8 cups of fresh water, for about 1 or 2 hours, until beginning to get cooked. Add in the tomato paste and the chorizo, sliced as desired and continue cooking until the beans are tender.
Saute the onion and garlic in the olive oil until at least tender, or at most deep golden, and then add them in with the beans and simmer for another 15 to 30 minutes to meld flavors.
When I made these, I added no salt at all during cooking, and when I tasted the finished beans, they did not need salt, probably due to the chorizo. Add salt at your own discretion.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest.