Mayocoba Beans
Last Updated on December 19, 2024 by Heather Reseck
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Are you looking to add a new (inexpensive) superstar to expand your plant-based options? Meet the mayocoba bean! Also known as canary or Peruano beans, mayocoba beans have a mild flavor and a creamy texture. They are one of the easier-to-digest varieties of beans and can be substituted for pinto, cannellini, or great northern beans.
Mayocoba beans (frijoles peruano) are popular in Mexico, especially in Jalisco, where they’re often served as super creamy refried beans.
But best of all, they excel in flavor. They are my favorite variety of beans. Try them and you’ll discover why.
Try these simple, easy, vegan mayocoba beans and you’ll quickly discover how flavorful they are.
Ingredients
- dry mayocoba beans
- onion
- garlic
- salt
Dry Sauté Cooking Instructions
The method for cooking onions is called dry sauté. It’s an oil-free cooking method that produces more flavor than sautéing in water because the onions caramelize. Adapted from www.JennifersKitchen.com.
Note: If you are short on time, you can skip these steps and just peel and cut the onion in half, peel the garlic, and add them with the beans, water, and salt.
- Chop onion and let stand for 10 minutes to develop the antioxidant compounds.
- Meanwhile, sort, rinse, and drain the beans.
- Heat an enamel-coated Dutch oven or medium saucepan over medium-high heat.
- When a drop of water quickly evaporates, add chopped onion and spread out to cover the bottom of the pan.
- Let cook until onions start to brown, about 1-2 minutes, before stirring.
- Use a wooden spatula with a flat edge to stir and scrape the bottom.
- Reduce heat to medium. Continue to cook, stirring, and scraping the bottom of the Dutch oven frequently.
- When onions have browned, reduce heat to low and continue to cook until desired doneness.
Cooking Instructions, Continued
- Press or mince garlic and let it stand for 10 minutes to develop the antioxidant compounds.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Deglaze the pan by stirring in 1-2 tablespoons of water and scraping the caramelized bits (fond) from the bottom of the pan. If needed, stir in another tablespoon of water.
- Pour in water to cover the beans by 2 inches.
- Stir in beans and salt. Heat to boiling over high heat.
- Reduce the heat, and simmer partially covered until soft, about 1½ hours (or longer, if time allows; the beans taste even better if cooked longer.
Variations
- Slow Cooker Mayocoba Beans (Unsoaked): Place rinsed beans in a 4-quart slow cooker. Add onion, garlic, salt, and water to cover by 2 inches. Cover and cook on low for 8-10 hours, or on high for 5-7 hours, or until beans are tender. Double the recipe for a 6-7 quart slow cooker.
- Instant Pot Mayocoba Beans (Unsoaked): Rinse the beans and transfer to a 6 or 8-quart electric pressure cooker. Add onion, salt, and water to cover the beans by 2 inches. Secure the lid and close the pressure release valve. Select the Pressure Cook setting and set it for 40 minutes on high pressure. When the cooking is completed, let the pressure drop naturally for 10-15 minutes. Quick-release any remaining pressure.
- Soaked Mayocoba Beans: Cover rinsed beans with 3 inches of water. Let soak for 8-12 hours. Or pour boiling water over the beans to cover by about 3 inches; let stand for 1 hour. Drain and rinse. Cook until soft.
- Soaked and Sprouted Mayocoba Beans: Soak for 12 hours. Drain, rinse, and place in a large colander. Cover with a towel. Let sprout for 12 hours before cooking.
- Slow Cooker Soaked Mayocoba Beans: Place rinsed beans in a 4-quart slow cooker. Soak for 8-12 hours. Or pour boiling water over the beans to cover by about 3 inches; let stand for 1 hour. Drain in a colander and rinse well. Return to the slow cooker. Add onion, salt, and water to cover by 1 inch. Cover and cook on low for 7-9 hours, or on high for 4-5 hours, or until beans are tender. Double the recipe for a 6-7 quart slow cooker.
- Slow Cooker Unsoaked Mayocaba Beans: Cover beans with 3 inches of water. Cook on low for 8-10 hours.
- Instant Pot Soaked Mayocoba Beans: Reduce cooking time to 6-7 minutes. Let the pressure release naturally for 10-15 minutes. Quick-release any remaining pressure.
- Refried Mayocoba Beans: Drain cooked beans, reserving the liquid. Mash beans and 1 cup of reserved liquid with a potato masher, immersion blender, or food processor until about 80% of the beans are mashed. Add reserved liquid as needed. (The beans will thicken as they cool.) Taste and adjust seasoning if needed.
- Add a bay leaf with the water.
Tips
- If the beans need more water, add hot or boiling water to avoid slowing the cooking process.
- Meal Prep Tip: Make extra for future meals. Cool leftovers to room temperature. Refrigerate for up to 1 week. Or freeze in meal-size portions for up to 6 months.
FAQs
What are the benefits of mayocoba beans?
Rich in Protein: Mayocoba beans are an excellent plant-based protein source.
High in Fiber: With their high fiber content, they support digestion, help regulate blood sugar, and keep you feeling full longer.
Nutrient-Dense: They contain important nutrients: iron, magnesium, and potassium.
Deliciously Creamy: Their creamy texture and delicious flavor make mayocoba beans simply delicious.
Where can I buy mayocoba beans?
Mayocoba beans are available at Walmart, Winco, Mexican markets, and some grocery stores. They are also sold online.
Sometimes they are sold as heirloom beans at a much higher price.
How are mayocoba beans different than pinto beans?
Mayocoba beans are creamier and have more flavor than pinto beans. Mayocoba beans are similar in size and shape to pinto beans. They are lighter in color and have a pale yellow color. They are a lighter brown than pinto beans when cooked. They cook in about the same amount of time and are similar nutritionally.
Why cook beans without soaking?
They are more flavorful.
Why soak beans before cooking?
Many people find them easier to digest, especially if they are soaked in hot water and rinsed or soaked and sprouted for 12 hours.
Why slow-cook the beans on the stove or in the slow cooker?
Many people find them easier to digest.
Why cook mayocoba beans in the Instant Pot?
Because it’s fast and cooks unattended while you prepare the rest of the meal.
What if I am in a hurry and don’t want to dry sauté the onions?
Skip the dry sauté steps. Just peel the garlic and onion and add them whole.
Do mayocoba beans freeze well?
Yes. They freeze well. Make extra for future meals
How do I serve mayocoba beans?
Mayocoba beans are so flavorful they taste great served as they are. Or top with chopped avocado, lime wedges, and chopped fresh cilantro.
Or serve in a bowl meal with brown rice, shredded cabbage, salsa, and Avocado Dressing.
Or drain and mash and serve as refried beans in vegan tacos or burritos. Or serve alongside vegan fajitas.
Why should I dry sauté the onions?
Dry sautéing caramelizes the onions. It’s a simple method to build flavor without the extra calories and oil. The dry sauté method avoids damaging oil with heat and the extra calories associated with sautéing in oil.
Mayocoba Beans
Ingredients
- ½ onion chopped
- 2 cloves garlic
- 1 pound mayocoba beans 2½ cups
- Water
- 2 teaspoons salt
Instructions
- Chop onion and let stand for 10 minutes to develop the antioxidant compounds.
- Press or mince garlic and let it stand for 10 minutes to develop the antioxidant compounds.
- Meanwhile, sort, rinse, and drain the beans.
- Heat an enamel-coated Dutch oven or medium saucepan over medium-high heat.
- When a drop of water quickly evaporates, add chopped onion and spread out to cover the bottom of the pan.
- Let cook until onions start to brown, about 1-2 minutes, before stirring.
- Use a wooden spatula with a flat edge to stir and scrape the bottom.
- Reduce heat to medium. Continue to cook, stirring, and scraping the bottom of the Dutch oven frequently.
- When onions have browned, reduce heat to low and continue to cook until desired doneness.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Deglaze the pan by stirring in 1-2 tablespoons water and scraping the caramelized bits (fond) from the bottom of the pan. If needed, stir in another tablespoon of water.
- Pour in water to cover the beans by 2 inches.
- Stir in beans and salt. Heat to boiling over high heat.
- Reduce the heat, and simmer uncovered until soft, about 1½ hours. Add hot water if beans need more water.
- If desired, stir in oil. Taste and adjust seasoning if needed.
- Serve hot.
Notes
- Slow Cooker Mayocoba Beans (Unsoaked): Place rinsed beans in a 4-quart slow cooker. Add onion, garlic, salt, and water to cover by 2 inches. Cover and cook on low for 8-10 hours, or on high for 5-7 hours, or until beans are tender. Double the recipe for a 6-7 quart slow cooker.
- Instant Pot Mayocoba Beans (Unsoaked): Rinse the beans and transfer to a 6 or 8-quart electric pressure cooker. Add onion, salt, and water to cover the beans by 2 inches. Secure the lid and close the pressure release valve. Select the Pressure Cook setting and set it for 40 minutes on high pressure. When the cooking is completed, let the pressure drop naturally for 10-15 minutes. Quick-release any remaining pressure.
- Soaked Mayocoba Beans: Cover rinsed beans with 3 inches of water. Let soak for 8-12 hours. Or pour boiling water over the beans to cover by about 3 inches; let stand for 1 hour. Drain and rinse. Cook until soft.
- Soaked and Sprouted Mayocoba Beans: Soak for 12 hours. Drain, rinse, and place in a large colander. Cover with a towel. Let sprout for 12 hours before cooking.
- Slow Cooker Soaked Mayocoba Beans: Place rinsed beans in a 4-quart slow cooker. Soak for 8-12 hours. Or pour boiling water over the beans to cover by about 3 inches; let stand for 1 hour. Drain in a colander and rinse well. Return to the slow cooker. Add onion, salt, and water to cover by 1 inch. Cover and cook on low for 7-9 hours, or on high for 4-5 hours, or until beans are tender. Double the recipe for a 6-7 quart slow cooker.
- Slow Cooker Unsoaked Mayocaba Beans: Cover beans with 3 inches of water. Cook on low for 8-10 hours.
- Instant Pot Soaked Mayocoba Beans: Reduce cooking time to 6-7 minutes. Let the pressure release naturally for 10-15 minutes. Quick-release any remaining pressure.
- Refried Mayocoba Beans: Drain cooked beans, reserving the liquid. Mash beans and 1 cup of reserved liquid with a potato masher, immersion blender, or food processor until about 80% of the beans are mashed. Add reserved liquid as needed. (The beans will thicken as they cool.) Taste and adjust seasoning if needed.
- Add a bay leaf with the water.
- If the beans need more water, add hot or boiling water to avoid slowing the cooking process.
- Meal Prep Tip: Make extra for future meals. Cool leftovers to room temperature. Refrigerate for up to 1 week. Or freeze in meal-size portions for up to 6 months.
Thank you for the bean recipes. I am not familiar with mayocoba beans. I’ll try them. You make them sound delicious.
Thank you for your tips! I love mayacoba beans!