A recent trip to a well-stocked Latin market yielded two pounds of Piloy beans.
They were a beautiful reddish-brown, large and you just knew they were going to be delicioous. I lovingly soaked and cooked them with aromatics and olive oil and waited with anticipation.
They were nasty! They tasted like the worst lima beans on a bad day. I hope I got a bad batch. I'd advise to avoid them at all costs.
I came to your website after buying your “Heirloom Beans” cookbook at Native Seeds (along with a few types of beans) as I passed through Tucson recently (and I’m looking forward to visitng your Napa store next month). I got a huge kick out of this post – beans look SO appealing, but you never know until you try ’em, eh? Too bad!
Hilariously honest post.
I just cook a pound of pilot beans the way to cook them is to add balsamic vinegar an about 5 strips of thick bacon slice in small cubes plus small amount of tropical season season to enjoy.
Okay I love these beans. You soak them overnight just in water. Then cook them up with garlic, a dash of cinnamon, cumin. Drain-
Then cut into pieces 5 ripe romano tomato, and saute with onions. Take this and add a quarter cup of the cooked beans, add more cumin and a pinch of chile de coban. and mash it up to form a paste then put it in a saucepan with the beans. Let sit- when you reheat! Delish!