Creamy Mayocoba beans are a nutritious buttery ingredient perfect as a side dish, spread over a tostada, or in a hearty bowl. Cook a batch or two, and enjoy the natural creaminess of Mayocoba beans, making them a perfect complement to any meal.
Yellow Beans | Frijoles Amarillos
Mayocoba beans, also known as yellow beans (frijoles amarillos), Peruvian beans, or Canarios (canary) beans, are another of our extensive legume collections in Mexico. About 70, of the 150 different varieties of beans in the world, belong to Mexico alone, with black, pinto, azufrado, and mayacoba being the most consumed. I know you are probably thinking, “How come I only heard about black and pinto beans?” well, this is due to their regional preferences and because some, like black and pinto beans, have been the most popular beans among Mexicans. The reality is that nowadays, we use other kinds of beans for different dishes, easy availability, and taste preference.
Yellow beans are no exception. They are a favorite in the northern states for their creamy texture and ability to absorb other ingredients while cooking. Their versatility makes them perfect for adding to soups and stews and spreading over tostadas or bolillos. So, if you are looking to try a different bean in your kitchen, give Mayocoba beans a try; they are a great option to make enfrijoladas, as filling for a tlacoyo, tacos, sopes, or other corn masa dish, in salads and soups, to name just a few.
How to Cook Mayocoba Beans
Ingredients:
Here is a list of ingredients you will need to make this easy yellow bean recipe.
To cook:
- Mayocoba beans
- Lard or olive oil
- small onion, chopped
- Cloves of garlic
- Water
- Salt and pepper to taste
- Fresh cilantro for garnish
- Queso fresco (optional)
To use them as a spread (refried)
- Cooked mayocoba beans
- Lard
- White onion
- Garlic
Instructions:
Even though this recipe is straightforward, I will break down the directions into sections for easy follow-up.
Soak the Beans:
- Clean the beans by passing them through your hands and picking out small rocks and dried-up or broken beans.
- Then, begin by rinsing the dried Mayocoba beans thoroughly. Soak them in water overnight (at least 8 hours). This step reduces the cooking time.
Cook the Beans:
- Drain the soaked beans and add them to a large pot. Add the water, lard, onion, and garlic, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the beans simmer for about 1 to 2 hours or until they are tender and creamy. Stir occasionally. Add more water as needed during cooking to ensure the beans remain submerged.
- After the beans are tender, season them with salt and pepper. Taste and adjust the seasoning as needed.
- Just before serving, garnish with the crumbled queso fresco.
To make a spread or refried
- Heat the lard or olive oil over medium heat. Add the chopped onion and cook for a few minutes until it is soft and translucent about 3 minutes.
- Add the chopped garlic and saute for about 1 minute, constantly stirring.
- Then, add the beans without the liquid and smash them with a potato masher or wooden spoon until you form a fine bean puree.
- Check if it needs more salt and cook for another minute. I don't usually add pepper or other spices, but some people like to add a pinch of cumin.
- Serve over a corn tostada or warm crusty Mexican bolillo.
¡Buen provecho!
Notes, Tips and Variations:
- Mayocoba beans cook well in a pressure cooker or Instant Pot. They typically take 20–30 minutes under pressure, and you don’t need to soak them.
- They cook faster than other beans, like black or pinto beans, and they can even be cooked faster with a pressure cooker.
- Because this Mayocoba bean absorbs the flavors of other ingredients while cooking, you can always add a few slices of bacon or jalapeños to the pot for extra flavor.
- Other popular seasonings include garlic, onion, cumin, bay leaves, oregano, and epazote (a Mexican herb).
What to serve with Mayocoba beans
These delicious Mayocoba beans are perfect, served in a bowl and topped with queso fresco as a side dish or served over tostadas. They can also be used in soups like charro bean soups or even as a base for veggie tacos. Enjoy their rich, buttery texture alongside your favorite salads, soups, or even burritos, so make extra to enjoy throughout the week.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for homemade recipe, take a look at some of these other quick bean recipes:
- Pinto bean enchiladas
- Cream of bean soup
- Instant pot black beans
- Beans and rice (Moros y Cristianos)
If this recipe was helpful to you, please come back and let me know your experience. Please leave us a comment below and tell us all about it!
Frequently Asked Questions About Mayocoba Beans.
I would like to share some of the few questions I've been asked and my answers.
What are mayocoba beans?
Mayocoba beans are often called: Canary beans, Mexican yellow beans, or Peruvian beans, although these are similar in color, they are not the same as the Mayocoba beans. Mayocoba beans have a smooth, buttery texture when cooked. Their texture also allows them to absorb other flavors of ingredients used while cooking. These beans are an excellent source of protein, fiber, and essential nutrients, making them a healthy choice for vegetarians and vegans.
What do Mayocoba beans taste like?
These particular beans are mild; some will even say nutty with flavor and a smooth texture. They have a sweet note of flavor and a slight resemblance to the taste of lentils. Although, with less of an earthy flavor of black beans. Plus, their subtle taste makes them a great base for various dishes, as they easily absorb seasonings and other flavors.
What are Mayocoba beans similar to?
Some people find the flavor and texture similar to pinto beans, but I personally think that they are more like great northern or cannelloni beans. Pinto beans have a stronger earthy flavor compared to the Mayacoba beans.
Do I need to soak Mayocoba beans?
You do not have to, but soaking them will help reduce cooking time and may improve digestion, it is not strictly necessary.
Are Mayocoba beans nutritious?
Yes, Mayocoba beans are highly nutritious. They are a good source of plant-based protein, fiber, iron, potassium, and magnesium. They are also low in fat and have no cholesterol, making them a healthy choice for most diets.
How to store Mayocoba beans
First, Let the cooked beans cool down to room temperature before storing them. Then, transfer the beans to an airtight container or resealable freezer-safe bag. If you want to use the beans in soups or stews, storing them in their cooking liquid can help preserve flavor and moisture. Cooked Mayocoba beans will last about 4 to 5 days in your fridge. To freeze them, store them in smaller portions for easy future use. Leave some space in the container or bag for expansion when freezing. Frozen beans can last up to 3 months.
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📖 Recipe
Mayocoba beans
Ingredients
- 1 lb Mayocoba beans
- 8 cup water
- ¼ white onion
- 1 garlic clove
- salt to taste
- black pepper to taste
- 1 tablespoon lard or olive oil
Instructions
Soak the Beans:
- Clean the beans by passing them through your hands and picking out small rocks and dried-up or broken beans.
- Then, begin by rinsing the dried Mayocoba beans thoroughly. Soak them in water overnight (optional). This step reduces the cooking time.
Cook the Beans:
- Drain the soaked beans and add them to a large pot. Add the water, lard, onion, and garlic, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the beans simmer for about 1.5 to 2 hours or until they are tender and creamy. Stir occasionally. Add more water as needed during cooking to ensure the beans remain submerged.
- After the beans are tender, season them with salt. Taste and adjust the seasoning as needed.
- Just before serving, garnish with the crumbled queso fresco.
Pressure Cooking or Instant Pot:
- Mayacoba beans cook well in a pressure cooker or Instant Pot. They typically take 20–30 minutes under pressure, and you don’t need to soak them.
Notes
- They cook faster than other beans, like black or pinto beans, and they can even be cooked faster with a pressure cooker.
- Because this Mayacoba bean absorbs the flavors of other ingredients while cooking, you can always add a few slices of bacon or jalapeños to the pot for extra flavor.
- Other popular seasonings include garlic, onion, cumin, bay leaves, oregano, and epazote (a Mexican herb).
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