Recently I was walking down the bulk food section of my local grocery store when I noticed that they were selling something labeled mayocoba beans. I had never heard of them before, however being a curious cook I figured I would just purchase some of the beans now, and figure out how to use them later.
Once I got home I decided to do a little google research on my new beans, and that is when the confusion began. First I learned that mayocoba beans are the beans of a thousand names, with their other names being Peruvian beans, canary beans, and Mexican yellow beans to list a few. Secondly, I found that just like the beans many names, there were a number of varying ways to prepare them. Needless to say, these beans sat in pantry limbo for about 4 months before I decided to use them.
When I finally got around to making the beans I determined that the best way to get acquainted with them would be by preparing them as simply as possible. I’d just saute some onion, garlic, and serrano chili peppers, toss in the beans with some water, and let it all simmer for half a day.
In the end, I was stunned. You see, it turns out that mayocoba beans are the best-kept secret of the beans world (unless you are already well acquainted with them, then you know what I’m about to say next). They are without a doubt the creamiest, most melt in your mouth beans I have ever had in my entire life. I mean it was damn near a life-changing experience. And as it turns out keeping the recipe simple was perfect for allowing this magical quality of the beans to shine. So if you are ready to have your mind blown too, then get yourself some mayocoba beans.
Mayocoba Beans Recipe
Prep time: 5 Minutes
Cook time: 3 to 4 Hours
Servings: 8 to 10 people
Ingredients
1 ½ Lbs of dried beans
1 Medium sweet onion (small diced)
2 Serrano peppers (deseeded & minced)
3 Cloves of garlic (minced)
2 Bay leaves
Salt
Optional garnish:
Cilantro
Cotija cheese
Instructions
- Wash beans & discard any stones & old shriveled up beans
- Saute the onion, garlic, and serrano: Get out a large pot and put a tablespoon of oil in it. Put over your stove on medium-high heat and toss in the onion. Saute the onion for about 3 to 4 minutes, and then toss in the garlic, serrano pepper, and bay leaves, sauteing for another minute.
- Add beans and water: Now toss in the beans and add enough water so that it covers the beans by about an inch.
Let this come to a boil, and then bring it down to a simmer and cover for about 4 hours. After the 4 hours taste test the beans to make sure they are done (they should), if not then simply cover them again and let them cook for another hour. You may need to add more water during the cooking process depending on how thick or thin you prefer your beans to be.
- Serve & enjoy
Mayocoba Beans Recipe
Ingredients
- 1 ½ Lbs of dried beans
- 1 Medium sweet onion small diced
- 2 Serrano peppers deseeded & minced
- 3 Cloves of garlic minced
- 2 Bay leaves
- Salt
Optional garnish:
- Cilantro
- Cotija cheese
Instructions
- Wash beans & discard any stones & old shriveled up beans
- Saute the onion, garlic, and serrano: Get out a large pot and put a tablespoon of oil in it. Put over your stove on a medium high heat and toss in the onion. Saute the onion for about 3 to 4 minutes, and then toss in the garlic, serrano pepper, and bay leaves, sauteing for another minute.
- Add beans and water: Now toss in the beans and add enough water so that it covers the beans by about an inch. Let this come to a boil, and then bring it down to a simmer and cover for about 4 hours. After the 4 hours taste test the beans to make sure they are done (they should), if not then simply cover them again and let them cook for another hour. You may need to add more water during the cooking process depending on how thick or thin you prefer you beans to be.
Check out our other bean recipe for BBQ Baked Beans
Inspiration from other blogs
From Mexican Please
Love trying new bean recipes. This recipe did not disappoint! So much flavor!
Thank you Rita, I’m glad you enjoyed the recipe!
Hello,this sounds delicious but how would I go about using my instant pot for this recipe. Do you think 45 minute cook time is enough? I have a 6 quart IP, is this amount of beans to large for my pot? Thanks in advance for your response.
I’ve never made this particular recipe in an instant pot but it should work. The pot I make this in is 6 quarts so you should be fine there. And 45 minutes on high pressure should be plenty of time to cook the beans. However, if it’s not then you can always pressure cook them for another 15 minutes or so. Let me know how it turns out! 🙂