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.
Ingredients. 1 2 cups dried Mayocoba beans. 2 1 small onion. 3 2-3 tablespoons bacon drippings (or lard) 4 1-2 teaspoons salt (plus more to taste) 5 2-3 quarts water. 6 pinch of Mexican oregano (optional)
Mayocoba beans are a popular base for hearty bean soups. Simmer mayocoba beans with flavoring, then add chopped vegetables, potatoes, or meat and enjoy hot. 5. Chili. Any white-bean chili can substitute mayocoba beans for the white beans.
Start by rifling through 2 cups of the Mayocobas to check for any rocks or debris. (A single pound of dried beans will give you a bit over 2 cups worth.) I usually give them a quick rinse, removing any floaters or struggling beans. Drain the rinsed beans and add them to a pot along with 2-3 quarts of water.