Mayocoba Beans

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5 from 3 votes

These vegan mayocoba beans are simple, creamy, and flavorful. They'll easily become your favorite type of beans!

Prep Time5

Cook Time2

Course: Main Course

Cuisine: Mexican

Keyword: dairy-free, gluten-free, oil-free, plant-based, vegan, vegetarian, WFPB

Servings:

Calories: 109kcal

Author: Heather Reseck, RDN

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

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.

Nutrition