I've been a pretty hard core pinto bean, butter bean, and black bean man my whole life.
Just made my first pot of Mayocoba Beans, Spanish Rice, served with homemade tamales.
Think I just fell in love with these frijoles. They cook easy, are thin skinned but hold together, creamy texture, and absorb way more seasonings than pinto beans do in only a few hours. Will be making again.
It's 1 AM, I can't sleep. Time for a little snack.