"While not as popular as other legumes here in the states, you can find these little guys at many well-stocked supermarkets, usually in their dry form. The thin-skinned, pale yellow beans take on flavor quite well when cooked, while maintaining their shape. A perfect addition to hearty soups, dips, or another bean-forward supporting character moment, they work especially well refried. In the US, we call them canary, Mayocoba, or Peruvian yellow beans (the presumed nation of origin)."
"Throughout Mexico, especially the state of Jalisco, the round beans are referred to as Mayocobas or Frijoles Peruanos. During my stay at the Latin Grill Masters event at Conrad Punta de Mita, I noticed the refried legume make appearances over the course of many meals: slathered on tortillas, alongside eggs, nestled underneath crispy pork belly. I'd never had a white refried bean, so my curiosity was instantly piqued—I had to make them for myself."
Canary beans are thin-skinned, pale yellow legumes available in dry form at many supermarkets and known in the US as canary, Mayocoba, or Peruvian yellow beans. In Mexico, especially Jalisco, they are called Mayocobas or Frijoles Peruanos. The beans absorb flavor well and maintain their shape, making them ideal for soups, dips, and refried preparations. Cooking from dried beans produces deeper, layered flavor compared with canned. Soaking and single-pot cooking yields generous batches. Pureeing a portion of the cooked beans with their cooking liquid creates a creamy-tender texture with bite. Refrying in rendered bacon fat and butter with onion powder enriches the dish.
Read at Bon Appetit
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