Mayocoba
Creamy and versatile, Mayocoba has a pale yellow hue and a super-soft texture
A classic, thin-skinned but meaty bean that will take on all the flavours you can throw at it, while still retaining its shape.
There is some debate over the origins of Mayocoba, and whether it originated in Mexico or Peru. Either way, it's now quite at home in our supplier’s California beanfields. It is also known as Canario or Peruano bean, and is a common ingredient in Mexican soups and side dishes.
KITCHEN SUGGESTIONS
Soups, refried beans, pot beans, dips. 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, and do wonders salads and soups.
COOKING THESE BEANS
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 shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
Creamy and versatile, Mayocoba has a pale yellow hue and a super-soft texture
A classic, thin-skinned but meaty bean that will take on all the flavours you can throw at it, while still retaining its shape.
There is some debate over the origins of Mayocoba, and whether it originated in Mexico or Peru. Either way, it's now quite at home in our supplier’s California beanfields. It is also known as Canario or Peruano bean, and is a common ingredient in Mexican soups and side dishes.
KITCHEN SUGGESTIONS
Soups, refried beans, pot beans, dips. 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, and do wonders salads and soups.
COOKING THESE BEANS
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 shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
Creamy and versatile, Mayocoba has a pale yellow hue and a super-soft texture
A classic, thin-skinned but meaty bean that will take on all the flavours you can throw at it, while still retaining its shape.
There is some debate over the origins of Mayocoba, and whether it originated in Mexico or Peru. Either way, it's now quite at home in our supplier’s California beanfields. It is also known as Canario or Peruano bean, and is a common ingredient in Mexican soups and side dishes.
KITCHEN SUGGESTIONS
Soups, refried beans, pot beans, dips. 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, and do wonders salads and soups.
COOKING THESE BEANS
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 shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
MAYOCOBA RECIPES