Mayocoba Beans: Uses, Origin, and More!

What are mayocoba beans?

Mayocoba beans are a large, white, or yellow-ish oval-shaped legume. They have thin skin and a meaty interior. They’re also sometimes called canary (or Canario) beans, Mexican yellow beans, or Peruvian beans. Because they’re related to pinto, navy, and cannellini beans, they’re often confused with them. However, mayocoba beans are entirely unique.

What sets this type of legume apart from others is its mild taste and creamy texture. Because it doesn’t overpower other flavors in dishes, it’s often added to soups and stews as a boost of nutrition. On top of that, mayocoba beans are also a popular alternative to meat in South American cuisine because they’re affordable and rich in protein.

Where do mayocoba beans come from?

Mayocoba bean plants belong to the Phaseolus vulgaris (or common bean) species. Thus, this legume originated in the Americas, in what is now Peru—hence one of its popular names, Peruvian beans (or frijoles peruanos, in Spanish).

However, it didn’t take long for mayocoba beans to be taken to other parts of the American continent. With time, they were incorporated into other cuisines. In the Mexican state of Jalisco, in particular, mayocoba beans are an essential part of many traditional dishes.

How are mayocoba beans grown?

Mayocoba beans grow like many other types of beans. They need at least 8 hours of full sun, fast-draining soil, and a gentle breeze to help with pollination. Because most cultivars are a type of bush bean, mayocoba beans don’t need a trellis to grow up. However, that does mean they need a lot of space to grow and yield a great harvest.

Home gardeners can get the satisfaction of growing legumes all on their own. But you don’t need a plot of land to enjoy the creaminess of mayocoba beans. There are large-scale productions in Peru, Mexico, and the United States, which makes this bean relatively easy to find.

When are mayocoba beans in season?

This legume is not a frost-hardy crop. Thus, it’s frequently planted in mid-spring—after the last frost date—once temperatures stay above 50ºF. And since it needs a rather long growing season, it’s usually ready to harvest by late summer or early fall.

Fortunately, because mayocoba beans are only picked once they’ve dried inside the pods, they’re shelf-stable for years. That means you don’t need to wait for a particular time of year to enjoy these creamy, nutritious legumes.

What is the nutritional value of mayocoba beans?

1c of cooked mayocoba beans has:

• 255 calories
• 45g of carbs
• 18g of dietary fiber
• 16g of protein
• 1.9g of fat

Additionally, mayocoba beans also have good amounts of iron, potassium, and calcium. A serving does not have any cholesterol.

How do you pick mayocoba beans at the grocery store?

You’ll likely find mayocoba beans as a dried legume in a bag—and organic mayocoba beans aren’t too much harder to find. Look for it in the dried goods aisle, next to the other types of dried beans. If you can’t find it there, head to the “ethnic foods” section of the store, as it may be shelved with other staple ingredients from South America. Sometimes, you may find canned mayocoba beans in the canned goods aisle.

However, do keep in mind that not all stores carry this legume. Your best bet is to visit a Hispanic store or market, where you’ll surely find mayocoba beans.

But if that’s not a possibility, you can always shop for mayocoba beans online via Instacart. After adding a product to your cart, use the “Instructions” option to notify your Instacart shopper about any preferences or specific directions on how to choose the best products. Shop for mayocoba beans.

Grab it now on Instacart:

First Street Mayocoba Beans, Peruvian (5 lb)

Signature SELECT Beans, Mayocoba, Tender & Creamy (32 oz)

Fiesta Mayocoba Beans (20 lb)

Kikkoman Sauce, Wasabi (9.25 oz)

Verde Valle Peruano Mayocoba Beans (1 lb)

Bush's Best Cannellini Beans (15.5 oz)

Goya Premium Red Kidney Beans (15.5 oz)

How to store mayocoba beans

Keep dried mayocoba beans in a sealed bag or in an airtight container. Store them in the pantry in a cool, dry place away from sunlight. They’ll keep for up to 3 years.

Once cooked, mayocoba beans can last in the fridge in an airtight container for a week.

Alternatively, you can store mayocoba beans in the freezer. Boil them until tender and pack them into an airtight container with some of the cooking water. They will stay good for up to 6 months.

How to tell if mayocoba beans are bad

Look for weevils or moths with your dried mayocoba beans in the pantry. If you spot these pests, it’s best to throw away the beans and thoroughly wash the container they were in.

Cooked mayocoba beans that have gone bad will give off a foul pungent smell. They may also develop a white film and moldy spots.

What can I substitute for mayocoba beans?

Use pinto beans, navy beans, or cannellini beans instead of mayocoba beans. While those all have a stronger flavor, they’re also creamy and can be cooked into soups and stews. Follow a 1-to-1 ratio.

Switch things up and cook with mayocoba beans

Black beans and red kidney beans are great and all—but have you ever cooked with mayocoba beans? If not, get a bag of dried beans to see for yourself what kind of creamy, filling plant-based dishes you’re missing out on. And since you can buy them without leaving your house through Instacart, there’s really no excuse.

Instacart

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