Buttery Mayocoba Beans

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

Mayocoba Beans or Frijoles Canarios
Mayocoba Beans or Frijoles Canarios

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.

My great grandmother taught me how to make mayocoba beans and since then I love to cook them

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.
4.2 from 26 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish
Cuisine Mexican Cuisine
Servings 20 cups

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.
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram

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
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
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.

My great grandmother taught me how to make mayocoba beans and since then I love to cook them
My great grandmother taught me how to make mayocoba beans and since then I love to cook them

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
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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43 Comments
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Loretta Joseph

5 stars
I tried today. Very simple and delicious. I had to add more water after 30 min, and add 20 min to PC. I added cotija cheese and did a rough blend with an immersion blender. My family loved the beans!

Sandi

5 stars
Absolutely delicious beans, but 6 cups of water was nowhere near enough for 2 lbs of beans. I’d put 10 cups in next time. I used 6.5 cups because I put 1/4 cup of dried minced onion in and wanted to have enough to reconstitute the onion. Using dried onion and jarred garlic is SUCH a time-saver.

Joan

5 stars
I ran across mayocoba beans about 6 years ago. I had no clue what they were but I bought them anyway. I came home, googled them, cooked them and then wondered how I lived without them all of this time!! These are so buttery-like and make their own beautiful sauce. This was my first attempt using my old fashioned, stove top pressure cooker just like your Grandmas. I must say, they turned out perfectly and so delicious. 40 minutes was the number I was searching for. I’ll continue making them in my pressure cooker as a time saver. As you stated, Adriana, the cotija is such a wonderful topper. Thank you for sharing your recipe and the beautiful memories of your Grandma.

Dana

5 stars
I found these beans at my local market and because the fiber content was so high I decided to try them. Thank you and your grandmother for the recipe! I am a native so cal gal and am no stranger to Mexican food but these are new for me! Cannot wait to make them.

Tricia

5 stars
I’ve never wanted to eat beans straight from the pot until now. These are so delicious and simple to prepare. Thanks for the recipe!

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