Sure, black beans and pinto beans are great, but if you ask us, Mayocoba beans are definitely worth trying. They’re seriously creamy, extremely versatile and super healthful—and they may even become your go-to legume.
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, protein and iron. (Count us in!)
How do you cook Mayocoba beans?
Mayocoba beans are commonly sold dry. And while dry beans require a little more prep time than canned beans, the process is simple.
To cook, place well-rinsed beans in a 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 2 minutes. Remove the Dutch oven from the heat, cover and let stand for 1 to 4 hours. Carefully drain and rinse beans. Learn more about quick-soaking beans here.
What can you cook with Mayocoba beans?
Mayocoba beans can be used in a wide variety of dishes. Here are some crowd-pleasing 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
- Sausage and Bean Soup
- Spicy Sweet Potato Kale Bean Soup
- Slow-Cooked White Bean Chili
- White Bean and Chicken Chili
Burgers and sandwiches:
Side dishes and dips:
- Garlic Bean Dip
- Tuscan Sausage & Bean Dip
- Southwestern Bean Dip
- Slow-Cooked Bean Medley
- Three-Bean Baked Beans