The most common way to eat mayocoba beans is as a flavor-packed side dish. Simmer the beans in a large pot (or a pressure cooker) with several cups of water and the flavors of your choice. Traditional flavorings include onions, garlic, Mexican oregano, cumin, chicken stock, and jalapeños. 2. Refried.
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)
Low and slow is always best when it comes to cooking mayocoba beans in a slow cooker. Yes you could certainly boil them in a large stockpot instead until tender, I feel like in a slow cooker is a lot more hands off. You just set to low and just let it go basically all day.
You've got three options to make refried beans out of these cooked Mayocoba beans: Add them to a skillet over medium heat along with plenty of the broth. Once warm smoosh them with a firm spatula or a potato masher. To thicken them up let them cook longer. To thin them out add a splash of water.