Creamy and versatile, Mayocoba has a pale yellow hue and super soft texture.
A classic, thin-skinned but meaty bean that will take on all the flavors you can throw at it but still hold its shape.
There is some debate over the origins of Mayocoba, and whether it's native to Mexico or Peru. Either way, it's now quite at home in our California beanfields. It is is also known as Canario or Peruano bean and is a common ingredient in Mexican soups and side dishes.
Soups, refried beans, pot beans, dips
From the Rancho Gordo Kitchen
Mayocobas are popular all over Mexico, but especially in the state of Jalisco, where you often see them used for super creamy refried beans. They pair especially well with seafood, in a salad or soup.
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Marcella, Yellow Eye, Cannellini, Great Northern
Country of origin