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.
Best mayocoba beans recipe with ham hock in a slow cooker. Enjoy them fork tender as a side dish or a main meal with leftover ham as a soup. The night before pour dry beans into a bowl with enough water to cover them + 4" above the top. Let sit 10-12 hours. In the morning rinse them and pour into slow cooker.
Plan on 1 pound, or 2 cups, of dried mayocoba beans yielding 4 to 5 cups of cooked beans. To store cooked mayocoba beans, spoon them into a plastic container that has a tight-fitting lid and add enough of the cooking water to cover the beans. They will stay good in the refrigerator for up to five days and in the freezer for up to six months.
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.