Dried mayacoba beans are best stored in an air-tight container in a cool, dry place.
Use as you would pinto beans in chilies, salads, stews, casseroles, burritos and other applications. They pair particularly well with the fruity-spicy flavor of
chili peppers.
Basic Cooking Technique:Dry mayacoba beans should be soaked overnight and rinsed prior to cooking.
To cook them on the stovetop, bring them (in a pot of water) to a boil, and immediately reduce the heat to a simmer. Cover the pot, and let them simmer until tender. One cup of dry canary beans yields about 2 ½ cups of cooked beans.
How to Soak & Cook Dry Beans Bean Recipes
