Rancho Gordo Mayocoba Bean
Creamy and versatile, Mayocoba Bean has a pale yellow hue and super soft texture. This mild-flavored bean soaks up all the flavors of the cooking pot. A classic bean originally from Peru, now quite at home in our California beanfields, the Mayocoba is also known as Canario or Peruano. It’s a thin-skinned but meaty bean that will take on all the flavors you can throw at it but still hold its shape. Great as a substitute for Cannellini or great Northern beans but unique in its own right. It’s popular all over Mexico but especially in the state of Jalisco, where you often see them used for super creamy refried beans.
Suggestions: Soups, refried beans, pot beans, dips
Size: 1 Lb Bag
From The Rancho Gordo Kitchen: Mayocobas are popular all over Mexico, but especially in the state of Jalisco, where you often see them used for super creamy refried beans. They pair especially well with seafood, in a salad or soup.
Rancho Gordo Mayocoba Bean is a classic heirloom bean originally from Peru. Creamy and versatile Mayocoba Beans also known as Canario or Peruano.
- About the Brand
Rancho Gordo was founded by Steven Sando
- How to Use
* Carrot and Mayocoba Soup
1. In a large pot, cook ¼ pound pancetta in 2 tablespoons of olive oil over medium heat until cooked through and chewy, about 7–10 minutes. Keep stirring so that the pieces don’t burn. Remove the pancetta and reserve, leaving the oil in the hot pan. Add 1 chopped onion, 2 cloves of peeled and chopped garlic, 1 sprig of fresh thyme (or 1 tsp dried thyme) and 1.5 to 2 pounds of chopped carrots and cook until soft, about 5 minutes. Add 3 cups of chicken or vegetable stock, taking care to scrape any caramelized bits off the bottom of the pot, and stir to incorporate them into the liquid. Continue cooking for 10 minutes.
2. Add the beans and 1 cup bean broth to the carrot mixture. Stir well and then puree them with an immersion blender or in batches in a blender, taking care not to overfill the blender jar with hot liquid. You can also puree without the beans and add them later if you want more texture to your soup. Cook the blended soup for another 10 minutes over medium-low heat. Check for seasoning, noting that the pancetta can be salty and possibly your cooked beans as well.
3. Serve sprinkled with the reserved pancetta, chopped parsley and drizzled with extra-virgin olive oil.
* Beans with Dandelion Greens
Serves 2 as an entree and 4 as a side dish
1. In a large pan, saute the sausage, onion and garlic in the olive oil. Keep breaking up the sausage pieces so that they are very small. When cooked through, add the tomotoes and bean cooking liquid.
2. Cook until the tomatoes are warmed through and add the beans, sage and dandelions.
Continue to cook until simmering.
Drizzle a little olive oil over the dish before serving.
* Sauerkraut and White Bean Soup
1. In a soup or stock pot over medium heat, saute 1 peeled and diced, carrot 1 diced celery rib, ½ diced yellow onion, 3 cloves of thinly sliced garlic in the olive oil until soft, about 10 or 15 minutes.
Add 1tap dried thyme and 2 cups of chicken or vegetable broth. Stir well.
2. Gently add the beans and the sauerkraut.
Stir until mixed and gently simmer on medium heat for about 10 minutes.
The soup should be very hot.
Check for seasoning (the sauerkraut can be very salty) and ladle into soup bowls.
Serve with crusty bread.