The Mayocoba bean is a cherished variety of Phaseolus vulgaris with a rich heritage in Mexico, though it’s commonly called the Peruvian bean (frijol peruano) and sometimes the canary bean (frijol canario), a nod to its yellow colouring. While its lineage, like all common beans, traces back to ancient Mesoamerica, the Mayocoba variety is specifically valued for its yielding texture and mild flavour. With a versatility borne of its buttery smoothness, this is a bean that’s as home in the full spectrum of traditional Latin American dishes as it is in tangy citrus salads and ultra creamy dips.
KITCHEN SUGGESTIONS
Soups, dips, salads, stews. Mayocobas are especially esteemed in the Mexican state of Jalisco, where they’re the default basis for super-smooth refried beans. They also combine brilliantly with seafood and the smokier chillies.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Marcella, Yellow Eye, Cannellini, Great Northern
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
The Mayocoba bean is a cherished variety of Phaseolus vulgaris with a rich heritage in Mexico, though it’s commonly called the Peruvian bean (frijol peruano) and sometimes the canary bean (frijol canario), a nod to its yellow colouring. While its lineage, like all common beans, traces back to ancient Mesoamerica, the Mayocoba variety is specifically valued for its yielding texture and mild flavour. With a versatility borne of its buttery smoothness, this is a bean that’s as home in the full spectrum of traditional Latin American dishes as it is in tangy citrus salads and ultra creamy dips.
KITCHEN SUGGESTIONS
Soups, dips, salads, stews. Mayocobas are especially esteemed in the Mexican state of Jalisco, where they’re the default basis for super-smooth refried beans. They also combine brilliantly with seafood and the smokier chillies.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Marcella, Yellow Eye, Cannellini, Great Northern
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
MAYOCOBA RECIPES
