Looking for Mayocoba beans recipes? Take a look at this Mayocoba bean soup with potatoes. A thick, hearty, delicious and healthy bowl of soup, and a recipe large enough to feed a hungry crowd. Perfect for a cozy Winter Sunday family dinner.
What Are Mayocoba Beans?
The Mayocoba bean, sometimes called the Canary Bean or Peruano, has a thin skin, a buttery taste and a creamy texture that performs well on its own or as a component with other ingredients.
It will soak up any flavor that you throw at it and still hold its shape. It’s a wonderful addition to mixed vegetable and potato soup because it takes well to a variety of seasonings…particularly herbal.
Mayocoba beans are originally from Peru, has now made its home growing in Eastern Colorado. Again, Colorado is a major producer of dry beans in the United States.
Mayocoba beans are a great bean to use as a substitute for Cannellini or great Northern beans. It’s a popular bean all over Mexico but especially in the state of Jalisco, where you often see them used to make super creamy refried beans. I’ve also used Mayocoba beans in this Chorizo Albondigas Bean Soup.
As as soon as I got my stash home, I put pen to paper to try to come up with some Mayocoba bean recipes.
Colorado Grown Mayocoba Beans
The best part is that it supports our Colorado farmers. I love this photo from Polambo Farms of Colorado pinto beans with its warning sign.
So many dried beans, so little time. On our yearly September trip to Brighton to visit the local roadside farm stands, I stock up on freshly harvested Colorado beans.
My pantry is chock full of little bags of beautifully colored legumes just dying to be part of our next bowl of soup.
It’s a great place to purchase Colorado grown beans such as these sometimes hard to find mayocoba beans. And I always make this mayacoba beans recipe once I find them.
Colorado is nationally a major producer of dry beans. A combination of altitude, bright sunshine, fertile soils and Rocky Mountain water provide the prime mixture of elements for dry beans to flourish in taste and color. (source Colorado Dry Beans).
Recipe for Lemony Potato Soup with Mayocoba Beans
This Mayocoba bean recipe lived up to its reputation by enhancing this flavor and texture of this potato and vegetable soup. The beans soak up plenty of flavor from the spices.
With plenty of healthy vegetables and lemon juice for a fresh flavor, we really enjoyed this soup.
I hope you give this Mayocoba Beans recipe a try, and if you do, please come back and give the recipe a rating and leave a comment about your experience. I love hearing from my readers.
And if you have a favorite recipe using Mayocoba beans, please let me know, I’d love to give it a try.
More Bean Soup Recipes
- Great Northern White Bean Soup with Bacon
- Southwest Chicken and Bean Soup
- Easy Black Bean Soup with Ham
- Mixed Bean and Vegetable Soup Mix
If you can’t find Mayocoba beans at your local market, there’s always Rancho Gordo Brand.
What People Are Saying:
Ms. Lee Ann: “I want to thank you for you Lemony Potato Soup with Mayocoba Beans! It was my first time using this particular bean and they are an absolute delight.
Additionally, I typically use the recipes of others only as inspiration but for whatever reason I felt compelled to follow this one to a T (except I used red potatoes because it’s what I had on hand). I’m so glad I followed my instinct! Wow! This is definitely going into regular rotation at my home. Plus, it’s nutritious and economical to boot. I served with homemade cornbread and the meal was a hit!
Many thanks for sharing this delicious recipe!” Regards, Leeann
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Lemony Potato Soup with Mayocoba Beans
- Pam cooking spray
- 2 cups Mayocoba beans dried, washed and picked over
- 1 quart low sodium chicken broth
- 2 large sweet onions or yellow onions, chopped
- 1 bay leaf
- 1 tablespoon oregano dried, preferably Mexican
- 1 tablespoon basil dried
- 1 teaspoon thyme dried
- 1 teaspoon dill dried
- 1 teaspoon rosemary dried
- pinch of New Mexico Red Chile Powder or cayenne
- 2 medium carrots peeled and sliced
- 2 ribs celery, with leaves diced
- 3 medium potatoes peeled and chopped
- 2 15-ounce cans chopped tomatoes undrained
- salt and pepper to taste
- 4 tablespoons olive oil
- 1/2 cup flat-leaf parsley fresh, rough chopped
- 2 cloves garlic peeled
- juice of one lemon
- Additional chopped parsley for garnish
- Paprika for garnish
- Paper thin slices of lemon for garnish
- Soak the beans overnight in enough water to cover. No need to refrigerate, just soak them on the countertop.
- The next day drain beans. Add chicken stock to cover the beans by 1 1/2 inches. Bring to boil, then turn down heat to low. Add one of the onions, the bay leaf, all herbs and chile powder. Gently simmer 1 hour.
- Add the carrots, potatoes, celery and tomatoes. Let simmer covered until the beans and vegetables are meltingly tender. About 30 minutes. Season with salt and pepper.
- In a large Pam sprayed skillet, heat the oil over medium heat. Add the remaining onion and saute until softened about 3 minutes. Scrap the onion into a food processor. Add the parsley, garlic and lemon juice. Puree until smooth. Stir the puree into the soup. Taste and adjust seasoning, adding more lemon juice and chile powder if needed.
- Cook about 5 minutes more. Serve hot garnishing each bowl with parsley, paprika and lemon – all optional.
Mayocoba Beans Recipe with Potatoes and Lemon … It’s What’s for Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.