Mayocoba Beans
Mayocoba beans (Phaseolus vulgaris) are a pale yellow, medium-sized bean also sold as Peruano beans, canary beans, or Mexican yellow beans. They cook up soft and creamy with a mild, slightly sweet, buttery flavor and hold their shape better than pinto beans while still breaking down into a thick, smooth broth. They're a staple in Mexican and Peruvian home cooking, most often simmered whole (frijoles de olla) or mashed for refried beans.
Varieties
Mayocoba beans are sometimes confused with canary beans; in the U.S. market the names are usually used interchangeably for the same pale yellow bean, though some seed catalogs list canary beans as a slightly smaller, related cultivar. Peruano bean is another common name for the identical bean, especially in Mexican markets.
Buying tips
Look for beans that are uniformly pale yellow with no cracks, wrinkling, or dark spots, which signal age and longer cook times. Buy from a store with good turnover, since very old dried beans can take twice as long to soften no matter how they're soaked.
Substitutes
Pinto beans — 1:1
Closest substitute for texture and cooking time, though pinto beans have a more earthy, less buttery flavor and a mottled skin instead of solid yellow.
Cannellini beans (white kidney beans) — 1:1
Milder and slightly firmer skin, but a similar creamy interior once cooked; good in soups and stews where color isn't critical.
Great Northern beans — 1:1
Smaller and a bit less creamy, but works fine in refried bean recipes if mashed thoroughly.
Canned pinto beans — 1 (15 oz) can per 1 cup dried mayocoba, cooked
Use when time is short; drain and rinse first, and reduce added cooking liquid since canned beans are already soft.
Storage
Store dried mayocoba beans in a sealed container in a cool, dark pantry for up to a year; older beans take longer to soften and cook unevenly. Cooked beans keep in the refrigerator in their broth for about 4 days, or freeze in their liquid for up to 6 months.
How to use
Simmer whole in water or broth with onion, garlic, and epazote for frijoles de olla, or cook down further and mash with lard or oil for refried beans. Also good in soups, bean salads, and as a bed for grilled meats since their mild flavor doesn't compete with seasoning.
What it pairs with
Pairs well with cumin, epazote, bay leaf, garlic, and smoked pork (bacon or ham hock) in the pot, and complements grilled or roasted meats, rice, and warm corn tortillas on the plate.
Nutrition
Like most dried beans, mayocoba beans are a strong source of plant protein and fiber, with roughly 15g protein and 15g fiber per cooked cup, plus meaningful iron and potassium.
FAQ
Do mayocoba beans need to be soaked before cooking?
Soaking isn't required but cuts cooking time roughly in half; a 6-8 hour soak plus about 60-75 minutes of simmering gets them fully tender, versus 2-2.5 hours unsoaked.
Why are my mayocoba beans still hard after a long simmer?
This usually means the beans are old, or that salt or acidic ingredients like tomatoes were added too early; hold off on both until the beans are already soft.
Are mayocoba beans the same as pinto beans?
No. They're a different variety with solid pale yellow skin instead of pinto's tan-and-brown mottling, and they cook to a smoother, creamier texture, though the two can substitute for each other in most recipes.
Can mayocoba beans be used for refried beans?
Yes, they're a traditional choice for refried beans in central Mexico because their thin skins break down easily into a smooth mash with less need for extra fat or liquid.
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