Mayocoba Bean Soup is more than just a recipe to me, it’s a bowl of comfort I’ve perfected over the years. Whether you know these creamy legumes as Mayocoba, Peruano, or Canary beans, you’re in the right place. I’ve tested every version to make sure this one works for everyone. Craving creamy or chunky? Cooking on the stove, in a slow cooker, or with an Instant Pot? You’re covered. This isn’t just a soup, it’s the one you’ll keep coming back to. Let’s get cooking.
Table of Contents
Why This is the Last Bean Soup Recipe You’ll Need
- Three Cooking Methods: Clear steps for Stove-Top, Slow Cooker, and Instant Pot.
- Four Delicious Variations: Customize it as Smoky Mexican, Hearty Vegetable, Authentic Peruvian, or Creamy Vegan.
- Canned or Dried Beans: Use what you have. Both options work beautifully.
- Creamy or Chunky Texture: Simple tips to get your ideal consistency.
- Expert Tips and FAQs: Answers to common questions make success easy.
All About Mayocoba (Peruano) Beans: The Creamy, Buttery Star
What Are They?
Mayocoba beans, also known as Peruano or Canary beans, originally come from Peru. Their pale yellow color and smooth skin make them stand out in any dish.
What Do They Taste Like?
These beans have a rich, buttery flavor and an ultra-creamy texture when cooked. Their skin is thin, so they blend effortlessly into soups, making each spoonful smooth and satisfying.
Comparison Table
| Feature | Mayocoba (Peruano) | Cannellini Beans | Great Northern Beans |
| Texture | Ultra-creamy with thin skin | Creamy but holds shape | Light and less creamy |
| Flavor | Buttery and mild | Earthy and nutty | Subtle and delicate |
| Best For | Soups and refried beans | Salads and minestrone | Stews and lighter soups |
Ingredients Needed
For Soaking
1 pound dried Mayocoba beans or other white beans like cannellini or great northern
1 and 1 half tablespoons kosher salt
2 teaspoons baking soda
For Cooking
4 and 1 half tablespoons olive oil, divided
1 large yellow onion, diced (about 2 cups)
3 medium carrots, diced (1 to 1 and 1 half cups)
3 celery stalks, diced (about 1 cup)
Kosher salt and black pepper to taste
Half to 1 teaspoon red pepper flakes, depending on your spice preference
6 to 7 cups water, preferably filtered
1 or 2 rosemary sprigs or 8 to 10 thyme sprigs
1 or 2 sage sprigs
2 bay leaves
2 teaspoons Better than Bouillon no chicken base or your preferred bouillon
2 whole garlic heads
1 tablespoon white miso paste
For Serving
A handful of chopped fresh parsley (optional)
Crusty bread to serve four to eight people
How to Make Mayocoba Bean Soup
- Soak the Beans
In a large bowl, add the dried beans and cover them with about 8 cups of cold water. Stir in the salt and baking soda. Cover and let them soak for 8 to 12 hours or overnight. After soaking, drain and rinse the beans well. For a quicker soak, see the note at the bottom. - Preheat the Oven
Position a rack in the middle of your oven and preheat to 350°F. - Start the Base
Heat 1 and 1 half tablespoons of olive oil in a Dutch oven or large oven-safe pot over medium heat. Once hot, add diced onion, carrot, and celery with a pinch of salt. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft. Add red pepper flakes if you want heat and stir for 30 seconds to release their flavor. - Add Beans and Liquid
Pour in 6 cups of water, followed by the soaked and rinsed beans. Add half a teaspoon of kosher salt and freshly ground black pepper. If you’re not using bouillon, increase the salt to 1 teaspoon. Stir well and bring to a boil while partially covered.
- Prepare the Herb Bundle
Tie together rosemary, sage, and bay leaves with kitchen twine to form a bouquet garni. Set it aside. - Add Bouillon and Herbs
Once boiling, stir in the Better than Bouillon until fully dissolved. Add the herb bundle and submerge it gently. - Boil Briefly
Let the soup boil without a lid for 10 minutes. - Prepare the Garlic
While the soup is boiling, peel off the loose outer skins from the garlic heads but keep them whole. Slice about a quarter inch off the tops to expose the cloves. - Bake the Soup
After the 10-minute boil, turn off the heat. Nestle the garlic heads into the pot. Pour about 2 tablespoons of olive oil over the garlic and beans. Cover the pot and transfer it to the oven. - Cook Until Tender
Bake for 60 to 75 minutes or until the beans are tender. For smaller beans, start checking at 45 minutes. - Finish with Flavor
Remove the herb bundle and garlic heads. Scoop some hot broth into a glass and whisk in the miso paste until smooth. Stir this mixture back into the soup. - Adjust Consistency and Add Garlic
If the soup feels too thick, add up to 1 cup of hot water. When the garlic is cool enough to handle, squeeze the soft cloves into the soup and stir well. - Final Touches
Drizzle in 1 tablespoon of good-quality olive oil. Taste and adjust seasoning with salt, pepper, or more olive oil as needed. - Storage
Let the soup cool, then transfer to containers. Store in the fridge for up to 5 days or freeze for up to 6 months.
The Ultimate Guide: 3 Cooking Methods and 4 Flavor Profiles
Choose Your Cooking Method
Stove-Top
Follow the detailed step-by-step instructions listed above. This method brings out rich flavor with a gentle simmer and oven finish.
Slow Cooker
– After soaking, add beans, vegetables, water, seasonings, bouillon, and herb bundle to the slow cooker.
– Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until beans are soft.
– Add roasted garlic and miso at the end. Stir, season, and serve.
Instant Pot or Pressure Cooker
– Use the sauté function to cook onion, carrot, and celery for about 8 minutes.
– Add soaked beans, garlic, water, bouillon, and herbs.
– Lock the lid and pressure cook on high for 25 to 30 minutes.
– Naturally release for 15 minutes, then remove garlic and herbs. Stir in miso, season, and serve.
Choose Your Flavor Adventure
Smoky Mexican Style
Add 1 minced chipotle in adobo and 1 teaspoon cumin during the last 10 minutes of cooking. Top with fresh cilantro, a squeeze of lime, and crumbled queso fresco.
Hearty Vegetable and Potato Style
Add 1 large diced Yukon Gold potato with the beans and broth. Keep vegetables chunky and skip the blending for a rustic stew.
Authentic Peruvian Style
Stir in 2 tablespoons of aji amarillo paste during the last 10 minutes. Serve with a generous spoon of Salsa Criolla on top.
Rich Vegan Style
For deep umami flavor, stir in 2 tablespoons nutritional yeast or 1 tablespoon white miso paste at the end of cooking.
Creamy vs. Chunky: How to Get the Perfect Texture
For a creamy soup, blend about one-third of the finished batch using an immersion blender or regular blender. Leave the rest whole for a nice balance. If you love texture, skip the blending entirely and enjoy it as a hearty, brothy soup.
Tips for Perfect Bean Soup Every Time
- Don’t Skip the Sauté
Softening the onion, carrot, and celery builds the base of the soup’s flavor. It adds depth and sweetness that you can’t get by just boiling. - The Power of Salt Timing
Add most of your salt after the beans are tender. Salting too early can toughen their skins and slow cooking. - Taste and Adjust
Right before serving, taste your soup. Add more salt, pepper, olive oil, or a splash of lemon or lime juice to brighten the flavor. - Use Quality Olive Oil
A drizzle of good olive oil at the end enhances richness and mouthfeel.
Don’t Forget the Garlic
Squeezing in the roasted garlic gives the soup a mellow, rich undertone. It’s an easy step that makes a big difference.
Serving Suggestions and Storage Instructions
What to Serve with Mayocoba Bean Soup
Pair this comforting soup with crusty bread for dipping. A side of fluffy white rice makes it even heartier. You can also add a simple green salad with a tangy vinaigrette or serve it alongside a slice of warm cornbread.
How to Store, Freeze, and Reheat
Storing
Once the soup has cooled, transfer it to an airtight container. It will keep in the refrigerator for up to 5 days.
Freezing
This soup freezes very well. Divide into freezer-safe containers and store for up to 6 months. Label each container with the date.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally. If needed, add a splash of water or broth to loosen it. You can also reheat in the microwave in short bursts, stirring in between to ensure even heating.
Conclusion
This Mayocoba bean soup is simple, flexible, and full of flavor. Whether you make it creamy or chunky, spicy or mild, it adapts to your kitchen and your taste. You can use dried or canned beans, cook it fast in the Instant Pot or let it simmer slowly for deeper flavor.
Tried this recipe? Leave a comment and a star rating to let others know how it turned out. Share your version on Pinterest or Facebook and tag your favorite variation.
Which flavor combo did you go for? Smoky, hearty, creamy, or classic? Let us know below.
Looking for another comforting bean dish? Try our White Bean and Sausage Soup for a protein-packed alternative.
Frequently Asked Questions
What’s another name for Mayocoba beans?
Mayocoba beans are also called Peruano beans or Canary beans. All three names refer to the same pale yellow legume popular in Latin American cooking.
How do Mayocoba beans taste?
They have a smooth, buttery taste with a creamy texture. Their mild flavor makes them perfect for absorbing spices and seasonings in soups and stews.
What is similar to Mayocoba beans?
Cannellini beans and Great Northern beans are similar in texture and size. While they don’t have quite the same buttery richness, they work as decent substitutes in most recipes.
Should Mayocoba beans be soaked before cooking?
Yes, soaking dried Mayocoba beans overnight shortens cooking time and helps them cook more evenly. If you’re short on time, a quick soak method can also work.
Are Mayocoba beans better than pinto?
It depends on what you’re making. Mayocoba beans are creamier and milder, which makes them great for soups and purees. Pinto beans have a stronger, earthier flavor and are commonly used for refried beans and chili.
Mayocoba Bean Soup Recipe
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty, comforting Mayocoba bean soup that’s creamy, chunky, and full of bold flavor. Perfect for slow cooking or Instant Pot convenience, and packed with customizable flavor options.
Ingredients
- 1 pound dried Mayocoba beans (or cannellini/great northern)
- 1 1/2 tablespoons kosher salt (for soaking)
- 2 teaspoons baking soda
- 4 1/2 tablespoons olive oil, divided
- 1 large yellow onion, diced (about 2 cups)
- 3 medium carrots, diced (1 to 1 1/2 cups)
- 3 celery stalks, diced (about 1 cup)
- Kosher salt and black pepper to taste
- 1/2 to 1 teaspoon red pepper flakes
- 6 to 7 cups water
- 1–2 rosemary sprigs or 8–10 thyme sprigs
- 1–2 sage sprigs
- 2 bay leaves
- 2 teaspoons Better than Bouillon no chicken base
- 2 whole garlic heads
- 1 tablespoon white miso paste
- Fresh parsley (optional, for garnish)
- Crusty bread, for serving
Instructions
- Soak beans in 8 cups cold water with salt and baking soda for 8–12 hours. Drain and rinse.
- Preheat oven to 350°F.
- Heat 1 1/2 tbsp olive oil in Dutch oven over medium heat. Sauté onion, carrots, and celery with salt for 10 minutes. Add red pepper flakes and stir.
- Add 6 cups water, soaked beans, 1/2 tsp salt, black pepper. Bring to boil partially covered.
- Create a herb bundle with rosemary, sage, and bay leaves.
- Stir in bouillon until dissolved. Add herb bundle.
- Boil uncovered for 10 minutes.
- Trim tops of garlic heads, keep whole. Add to pot and drizzle with 2 tbsp olive oil.
- Cover and bake 60–75 minutes until beans are tender.
- Remove herbs and garlic. Mix miso paste with broth and stir back into soup.
- Adjust thickness with more water if needed. Squeeze garlic into soup and stir.
- Drizzle with 1 tbsp olive oil. Season to taste.
- Cool and store in fridge up to 5 days or freeze up to 6 months.
Notes
To customize: Add chipotle and cumin for Smoky Mexican; a diced potato for Hearty Veggie; aji amarillo for Peruvian; or nutritional yeast/miso for Vegan. Blend part for creaminess or leave chunky. Serve with crusty bread or rice.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop + Oven
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg