Mantequilla Bean

A mild yellow bean with a delicate, creamy texture and smooth bean broth.

Suggestions: Soups, salads, bean dips, pot beans

Many years ago at a market in Guanajuato, Steve found a wonderful, neutral bean known as Mantequilla, which means butter in Spanish, but we shouldn’t confuse this bean with butter beans, which are baby limas. He wasn’t so impressed by their looks but the flavor wowed him. The texture reminded him somewhat of Buckeyes (or Yellow Indian Woman) but they were unique enough to search for them over the years. And now, here they are!

Thes is a good substitute for the classic Mayocoba bean, but unique in its own right. We suggest enjoying them simply, maybe with some pickled shallots on top, but if you are looking for a recipe, we love them in this soup with corn and pancetta or paired with seafood.

Recipes and more information on Mantequilla Bean at Rancho Gordo.

Latin name: Phaseolus vulgaris
Country of Production: U.S.A.

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.

Use in a soup with corn and pancetta, or pair with seafood.

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.