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 Easy and Creamy Guide

Name: Mayocoba Bean Soup Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Latin American
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

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

Scale

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

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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