Mayocoba Beans
The Mayocoba Bean (or sometimes “Canary Bean") has a thin skin, a buttery taste and a creamy texture that performs well on its own or as a component among other ingredients.
Suggested uses
Basic prep
Carefully sort beans and rinse thoroughly. Soak overnight in cold water. Rinse and place in a large pot and cover with fresh water. Bring to a boil, reduce heat and simmer, covered, for 45 minutes, until tender.
Storage & handling
Store in a dry, cool place.
Ingredients
Mayacoba (Canary) Beans.
The Mayocoba Bean (Phaseolus vulgaris), also known as the "Canary Bean" or "Peruano Bean," got its name from a small village in Mexico. Despite their name ("Peruano" means "Peruvian" in Spanish), they are actually native to Mexico and are a common ingredient in Mexican soups and side dishes. Mayocoba beans have a buttery taste, and are said to have less of a gas-producing effect than other beans.
Mayocoba beans are members of the larger family of legumes, plants used for their edible seeds and pods, which boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.
Believed to have originated in Peru, beans were spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers. Known as a high-quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures.
Classic recipe
Tacu-Tacu
Tacu-tacu, a classic Peruvian dish, is a patty made from seasoned mashed beans and rice that is then fried until crispy. It is often served at breakfast or lunch, topped with a fried egg and salsa criolla.
