Also known as Peruvian, canary or Mexican yellow beans, Mayocoba beans work well in all your favorite bean recipes.
What Are Mayocoba Beans?
Updated on Feb. 04, 2025
If you like great northern beans or cannellini beans, less-common Mayocoba beans are worth trying. They’re creamy— almost buttery—and yet very healthy.
The yellow beans are mild in flavor and suitable to use in virtually any bean recipes. Since they’re not the most common bean, they’re generally sold dried rather than canned. But cooking dried beans is super simple, and we’ll walk you through it below. Once cooked, a pot of the buttery beans is ready to be the star of a vegetarian dinner or serve as a simple, healthy side.
What are Mayocoba beans?
Commonly known as Peruvian (Peruano), canary (canario) or Mexican yellow beans, Mayocoba beans are medium-sized, oval-shaped and pale yellow. Like many hearty beans, they’re free of cholesterol, low in fat and high in fiber and iron. They’re also a great vegetarian protein.
Mayocoba beans have a mild flavor and creamy, buttery texture. Bean enthusiasts love using them as a delicious substitute for pinto, cannellini or great northern beans.
How do you cook Mayocoba beans?
Mayocoba beans are usually sold dry. While dry beans require more prep time than canned beans, the process is simple. First, we like to soak dried beans, which gives them time to absorb moisture, setting them up to cook evenly and quickly. Then, we simmer the beans in a Dutch oven.
Overnight soak
Look the beans over carefully. Sometimes, bags of dried beans include bits of sticks or small stones, so pick those out. Rinse the beans well and place them in a deep bowl or pot. Cover them with cold water by 3 inches or so; the beans will expand as they soak. Let the beans soak overnight.
Quick soak
You can also quick-soak beans. Rinse the beans as described above, then place them in a pot or Dutch oven. Add enough water to cover the beans by at least 2 inches. Bring the water to a boil and let the bubbles roll for two minutes. Remove the Dutch oven from the heat, cover it, and let the beans soak for one to four hours. Carefully drain and rinse the beans.
Cook at a simmer
To cook soaked beans, place them in a Dutch oven or large pot and cover them with cold water until they’re just submerged. Bring the pot to a boil, then reduce the heat to a simmer. Foam may rise to the top of the pot. If it does, skim off the foam with a spoon and discard it. If the water level drops below the surface of the beans, add more water to cover them. Simmer until the beans are tender, about one to three hours.
Bean cook times can vary widely, depending on the age of your dried beans and your altitude. Just taste them as you go and stop cooking when they’re ready. If you want to use the beans in a salad, cook them until they’re tender with a slight bite, so they hold their shape. If you’re cooking beans for a soup or dip, cook them until they’re softer, so they’ll be extra toothsome.
Use a slow cooker
You can also cook beans in a slow cooker. Set them up as described above, in a slow-cooker crock instead of a Dutch oven. Cook the beans on high for two hours, then reduce the heat to low and cook them for an additional six or seven hours until they’re tender. Keep in mind that you still need to soak the beans before you put them in the slow cooker.
What can you cook with Mayocoba beans?
Mayocoba beans can be used in a wide variety of dishes. Here are some favorites to try. Simply sub in Mayocoba beans for the type of bean listed in the ingredients. If canned beans are called for, use pre-cooked Mayocobas.
Soups, stews and chili:
- Zippy Bean Stew
- Italian White Bean and Sausage Soup
- Spicy Sweet Potato Kale Bean Soup
- Slow-Cooker White Chicken Chili
Burgers and sandwiches:
Side dishes and dips:
Where can I buy Mayocoba beans?
Look for Mayocoba beans in the international aisle of most grocery stores. You can also check out Latin specialty food stores and markets.
