Mayacoba (Canary) Beans
Choose 10 or 60lbs
Mayacoba beans (aka canary beans, canario beans, peruano beans) are a small, thin skinned yellow bean that can be used as a great pinto bean substitute (but will also replace cannellini beans or great northern beans). Some people believe that this bean (originally cultivated by the Incas) doesn’t produce the same gastrointestinal reaction that beans are famous for. Canary beans have a meaty texture and maintain their shape during the cooking process.
Dried mayacoba beans are best stored in an air-tight container in a cool, dry place.
RECIPES & TIPS
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.