"My first experience with the prized white beans was at the Latin Grill Masters festival at Conrad Punta de Mita, where they quickly became my best bite of the year. We would be here all day if I walked you through the full transcendent experience my taste buds underwent as I tasted them, but I will stay on track. This recipe is my love letter to the taupe-hued smear of the creamiest, smokiest refried beans I've ever had."
"In Mexico-especially throughout the state of Jalisco-canary beans are often referred to as mayocoba beans or frijoles peruanos. This variety of Peruvian beans is the key to making these prized frijoles. After the dried beans soak in a generous amount of cold water, they cook on the stovetop in just under an hour, softening into a delightfully creamy texture in no time. The shockingly quick cook time makes them an ideal choice for weeknight cooking and short-notice festivities."
Peruvian canary (mayocoba) beans produce a taupe-hued, buttery refried bean with a notably creamy, smoky profile. Dried beans soak in plenty of cold water and then simmer on the stovetop for just under an hour until soft. Some beans are blended to achieve a perfectly smooth, buttery texture. The mashed beans finish cooking in bacon fat and are topped with crispy bacon bits. The dish serves well as a scoopable accompaniment for tortillas, a smear for tostadas, or as a standalone side, and its short cook time makes it suitable for weeknight meals and last-minute gatherings.
Read at Bon Appetit
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