This Peruvian beans recipe makes the creamiest, sweet and salty beans and is incredibly easy to make. It uses only beans, salt and water and is a simple Mexican side dish that goes with almost any meal. These Peruano beans, also known as Mayocoba Beans, are a staple in so many homes across the world and will be a hit with your family!
I always liked beans but it wasn’t until my husband introduced me to these Peruvian beans that I fell head over heals in love with them (both the beans and the hubs!). My father-in-law grew Peruano beans in the mountains surrounding his town. He fed them to their 14 kids and sold any left over to neighbors. In our family Mayocoba beans are a true comfort food.
Beans are so engrained in Mexican food culture that they are enjoyed with breakfast, lunch and dinner. Once you try them you’ll understand why. They are served straight from the pot as a side dish or used to make smooth and delicious refried beans and served with warm tortillas, salsa and cheese.
Forget black beans, pinto beans and garbanzos- these are by far my favorite type of bean to cook. Our 2 year old son devours them and I think you will too!
What are Peruano or Mayocoba Beans in English?
In English, Peruano means Peruvian. Peruano beans originated in the country of Peru but are now widely used across latin America and beyond. They are also known as Mayocoba beans, Canary beans, or Mexican yellow beans.
Peruvian beans have a light yellow green color and creamy buttery texture. They are low in fat and high fiber, protein and iron and widely considered a healthy food.
How Long Does it Take to Boil Peruvian Beans?
It typically takes 1-2 hours for Peruvian Beans to rehydrate and be fully cooked. The cook time depends on the freshness of the beans. Fresh beans will cook much faster than older dried beans. Peruvian beans don’t typically require soaking but if the beans are soaked, that will reduce the cooking time as well.
Mayocoba Beans Ingredients
Mayocoba Beans (also known as Peruvian Beans, Peruano Beans and Mexican Yellow Beans): These beans are recognizable for their yellow green color when dried. You can find them in most grocery stores. Hispanic grocery stores will often sell them in bulk.
Water: Use filtered water to cook beans from scratch. Filtered water will prevent unwanted flavor or chemicals from entering the food. You can also use tap water if it is good quality.
Salt: Any table salt you are familiar with works well in this recipe. Salt is the key to unlocking the full flavor and natural sweetness of the beans.
Cooking Peruvian Beans
Wash the Beans:
Start by measuring your beans and washing them. Wash them under the faucet using a strainer. While you wash them, look for any small rocks or discolored beans and remove them. If you want extra clean beans, soak them in water with a teaspoon of baking soda for five minutes and then rinse them. This will help remove any dirt or other matter that a quick rinse misses.
Bring the Beans to a Boil:
Once the beans are clean, place them in a large cooking pot and cover with 12 cups of water. There should be several inches of water above the beans because they will absorb a significant amount as they cook. Place the pot over medium heat and bring to a boil.
Simmer Until Almost Cooked:
As the water comes to a boil, the beans will rise to the top of the water and the skin will appear shriveled and raisin-like. This is okay. Once the water is boiling, reduce the heat to low and partially cover with a lid. The water should be just slightly simmering. If the water continues to boil throughout the cooking process, it will break the skin of the beans and make the water murky.
Add Salt and Cook a Little Longer:
Depending on the freshness of the beans, they will cook for 1-2 hours. Once they have simmered for 45 minutes, taste two or three beans for doneness. When the beans are mostly cooked but still slightly grainy, add the salt. Cook for 15-20 more minutes until the beans are soft and creamy. If the beans are even slightly grainy, they need to cook longer.
Taste for Doneness and Enjoy:
At this point, the beans will rest at the bottom of the pan and will have absorbed a significant amount of the water. Taste them for salt and add more as needed. Salt is the key ingredient to bringing out the delicious flavor of these beans so don’t be shy! Cook until they are creamy and buttery with no grainy texture. At this point the skins should also slip off easily.
How do you serve Mayocoba beans?
- Mayocoba beans are a delicious side dish that you can serve straight out of the pot. Use a slotted spoon to dish them so that the liquid drains and remains in the pot. Serve with chicken chile verde, carne asada, enchiladas, or any other main dish.
- Top Peruvian beans with queso fresco and serve with warm corn tortillas and salsa. This makes a great snack or side dish.
- Or, cook the Peruano beans again with oil and onion then mash them to make refried beans. Simply stir fry diced onion in a small amount of oil until translucent. Then add the cooked beans with their cooking liquid and heat them thoroughly. Use a potato masher, fork or aplastador to mash them until they are smooth and creamy.
Peruvian Beans Recipe (Mayocoba Beans)
Ingredients
- 1.5 cups peruvian beans
- 12 cups water
- 2 tsp salt
Instructions
- Wash the beans, picking through them to remove any discolored beans or small rocks. Place the beans and water in a large pot. On medium heat, bring the pot to a boil.
- Once boiling, reduce heat to low and cover the pot partially by cracking the lid slightly open. After it's come to a boil, the heat should be reduced so that the water is just barely simmering.
- Once the beans have been cooking for 45 minutes taste test two or three beans. Continue to cook them until the beans are mostly cooked and have only a slightly grainy texture. Then add the salt.
- Continue to cook for another 15-20 minutes until the beans are soft and buttery. The beans are done when they a no longer grainy. Remove from heat and serve.
How long will cooked beans last in the fridge?
Cooked Peruano beans will last in the fridge about 5 days. When cooked beans go off, they have a rancid smell and the color becomes light and cloudy. Keep your beans longer by letting them cool down fully, then placing them in the refrigerator immediately.
What are your favorite beans to cook?
What type of beans are your favorite? If you haven’t tried Peruanos, do you typically cook pinto or black beans? Let me know how you like your beans!
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