Buttery Mayocoba Beans

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Mayocoba beans in the market are called peruano, maicoba or Mexican yellow bean

I love the taste of the mayocoba beans, they are buttery and delicate. These beans in Mexico are called frijoles canarios. At home my great grandmother was the one that used to make them in a big clay pot. She will cook those beans for hours and hours. But then the pressure cooker was introduced to her kitchen and those were ready in less than an hour for us to enjoy.

My great grandmother taught me how to make mayocoba or canary beans. And since then I love to cook them and serve as a side dish for my meals, to spread on quesadillas and sopes, or to eat with as a main dish like a soup or for refried beans.

Buttery Mayocoba Beans

Chef Adriana Martin

I love the taste of the mayocoba beans, they are buttery and delicate. In Mexico are called frijoles canarios. This type of bean is very good for mashing and serve as a dip, for quesadillas, tostadas or sopes. And for making refried beans for your upcoming parrilladas.

4.95 from 55 votes

Print Recipe

Prep Time 5

Cook Time 40

Total Time 45

Course Side Dish

Cuisine Mexican Cuisine

Servings cups

Calories

Ingredients

1 bag of mayocoba or canario beans 2 pounds
6 cups of water
1 tablespoon of salt
1 large garlic
1/2 white onion

Instructions

Clean the beans with running water and add them to the pressure cooker.
Add the water, the salt, garlic and onion.
Close the pressure cooker and follow safety measures to avoid the pot to cause an injury.
Cook the beans for 40 minutes.
Serve the beans on a bowl and garnish with cotija cheese.

Notes

Please read instructions on how to use your pressure cooker correctly before cooking. Pressure cookers are a fabulous tool when cooking but you need to be careful and follow safety measures to avoid an injury.

Mayocoba beans can be mashed or refried. Use a masher and add some cooking oil. Refried beans will be ready in less than 10 minutes.

You can also freeze the mayocoba beans for later enjoyment as this recipe makes around 20 cups.

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In the area that I live sometimes is difficult to find latino ingredients. I was surprised to see this frijoles canarios sold at my local supermarket, so I had to buy them.

Cooking the mayocoba beans using the pressure cooker

I bought a big bag and cooked the mayocoba beans at home using my great grandmother’s original pressure cooker. If that pot could talk I am sure it will tell so many delicious cooking stories.

To cook the mayocoba beans just add water, onion, garlic and salt to taste

Mayocoba beans in the market are called peruano, canary, maicoba or Mexican yellow bean. The flavor is very delicate and mild, and the texture is like butter. This type of beans are perfect for mashing and to use for dips or hummus.

You can also fry them and use as a spread. Some say these beans are good for salads and a good replacement for pinto beans in soups. But in my opinion the mayocoba bean is too tender for those applications.

In my Mexican cuisine when we prepare carne asada or grilled meats we always have buttery beans topped with aged cotija cheese as an option for a side dish. Along with rice and salsa, avocado slices and limes and of course corn tortillas.

Buttery mayocoba beans garnished with cotija cheese

Serving beans in a parrillada is a must have. That is why I am sharing this recipe for mayocoba beans for you to try in your next Mexican parrillada feast.

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Chef Adriana Martin

Adriana Martin is a home chef and founder of adrianasbestrecipes.com. She is a Latina food writer specializing in recipe development influenced by Mexico's culinary culture and European cuisine. Her grandmother taught her how to cook, and now her mission is to inspire others to make homemade meals. Adriana teaches online cooking classes, is a trained food stylist and photographer, and has published thousands of recipes online. She is the author of "The Best of Mexican Cooking – 75 Authentic Home-Style Recipes for Beginners", "The Super Easy Taco Cookbook," and "Taco Obsession." LATISM has recognized Adriana as one of the Top 100 most influential Latina bloggers, and Telemundo awarded Adriana the TECLA Awards under the category of best food creator.

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