Rancho Gordo - Mayocoba Bean

Creamy and versatile, Mayocoba has a pale yellow hue and super soft texture.

A classic, thin-skinned but meaty bean that will take on all the flavors you can throw at it but still hold its shape.

There is some debate over the origins of Mayocoba, and whether it's native to Mexico or Peru. Either way, it's now quite at home in Rancho Gordo's California beanfields. It is also known as Canario or Peruano bean and is a common ingredient in Mexican soups and side dishes.

Cooking Suggestions

Soups, refried beans, pot beans, dips

From the Rancho Gordo Kitchen

Mayocobas are popular all over Mexico, but especially in the state of Jalisco, where you often see them used for super creamy refried beans. They pair especially well with seafood, in a salad or soup.

Cooking Instructions

Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.

Similar to

Marcella, Yellow Eye, Cannellini, Great Northern

Latin name

Phaseolus vulgaris

Country of origin

USA