Canary beans, also known as Mayocoba beans, are a mild-flavored yellow bean originating in Peru. Although they are a staple of Peruvian dishes, canary beans can be used in a wide range of soups, stews and curries. They can also be prepared as creamy refried beans and enjoyed as a dip for chips. Similar to other legumes, canary beans are an excellent source of fiber, protein and iron.

How to Cook Mayocoba Beans

Soak the Mayocoba beans overnight. Drain the beans thoroughly and transfer them to a large cooking pot. Add enough water to cover the beans by a few inches and bring them to a boil. Reduce the heat to medium-low and cook covered at a simmer until the beans are soft at the center, about 90 minutes. Season with salt as desired.