Ajika Beans

Have you tried our custom Ajika blend?  It’s a complex mix of sweet, earthy, and floral notes, turning a simple bean dish into a culinary delight. The rich, buttery vibes of mayacoba beans make the perfect dance partner for ajika's amazing flavor. If you don’t have mayacoba beans, you can use pinto or small white beans. If you haven’t yet experienced its aroma, swing by the shop and dive into its remarkable complexity. Your taste buds are in for a treat!

Recipe ad photo Credit: Nabia Ahmad

Ingredients:

• 8 oz of Rancho Gordo Mayacoba Beans (or similar) 
• 1/2 can of diced green chilies
• 2 cups vegetable stock (optional)
• 1/2 can of coconut cream
• half onion, chopped
• 3 cloves of garlic, chopped
• 1 tablespoon cooking oil

Spices:

• 1 tsp of salt
• 2 tsp Ivy's Ajika
• 1 tsp Dark Chili Powder
• 1 tsp Chipotle Powder

Instructions:

1. Soak beans for 8 hours or overnight
2. Cook beans in vegetable broth and/or water until soft, about 1.5 hours
3. About 30 minutes before beans are done cooking, heat oil in a saucepan over medium-low heat
4. Add chopped onions, garlic, and diced green chilies and cook until translucent.
5. Once beans are done cooking, add them to the saucepan.
6. Add coconut cream and spices to the saucepan, simmer for 15 minutes, stirring occasionally
7. Once beans are of a creamy consistency, remove from heat
8. Serve with jasmine rice and green onion (optional)

serves 2