Mayocoba Pot Beans

Ingredients

• 380 g (2 cups)dried Mayocoba beans
• 1 smallonion
• 30–45 ml (2–3 tablespoons)bacon drippings, or lard
• 5–10 ml (1–2 teaspoons), plus more to tastesalt
• 1.9–2.8 litres (2–3 quarts)water
• A pinch, optionalMexican oregano

Instructions

1. 1

   Sort and rinse

   Pick through the beans and remove any stones or shrivelled beans. Rinse them well, then drain.

2. 2

   Add to pot

   Put the beans in a pot and pour in 1.9–2.8 litres (2–3 quarts) of water, or enough to sit about 5 cm (2 inches) above the beans. Add the roughly chopped onion and 30–45 ml (2–3 tablespoons) of bacon drippings or lard.

3. 3

   Simmer beans

   Bring the pot to the boil, then lower the heat to a simmer and partially cover. Cook for 1½–2 hours, adding more water if needed to keep the level well above the beans.

4. 4

   Check tenderness

   Begin tasting the beans after 1½ hours. If they are still hard or grainy, continue cooking.

5. 5

   Season and simmer

   When the beans are cooked, stir in 1 teaspoon of salt and simmer for another 10–15 minutes. Add a pinch of Mexican oregano at this point if using.

6. 6

   Taste and serve

   Taste and add more salt if needed. The recipe uses about 2 teaspoons in total; serve the beans straight away.

7. 7

   Freeze portions

   If you like, divide the beans into 1-cup portions in freezer bags, including plenty of broth.

What are Mayocoba beans?

Mayocoba beans, also called Peruanos, are pale-coloured beans that become tender and creamy when simmered. This version keeps the seasoning simple, letting the beans, onion and cooking broth do the work.

Bacon drippings give the pot a savoury note, while lard is offered as an alternative. Mexican oregano is optional and goes in near the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 59 calories, 2g protein, 8g carbs, 2g fat.

The beans provide most of the carbohydrates and some of the protein, while the bacon drippings or lard contribute most of the fat. Pair a serving with vegetables and a protein-rich accompaniment if you want a more rounded plate.

Sort before cooking

Dry beans: check them for small stones or shrivelled beans, then rinse and drain. This quick preparation helps ensure the pot contains clean, evenly cooked beans.

Water: begin with enough to cover the beans by about 5 cm. Keep the level above them as they simmer, topping up with water if necessary.

Build the flavour gently

Onion: add it roughly chopped at the start so it softens in the broth as the beans cook. There is no need to brown it first.

Cooking fat: bacon drippings bring a smoky, savoury flavour; lard keeps the flavour more neutral. The recipe uses 2–3 tablespoons of either.

Judge the texture

Start checking after 1½ hours, but let tenderness guide you rather than the clock alone. A cooked bean should no longer feel hard or grainy when tasted.

If the beans are still firm, continue simmering and check again. Keep them covered by water during this extra cooking time.

Salt near the end

Stir in 1 teaspoon of salt once the beans are cooked, then simmer for 10–15 minutes. Add the optional pinch of Mexican oregano at the same stage.

Taste before serving and add more salt if needed; the recipe suggests about 2 teaspoons altogether. Seasoning can be adjusted to suit your preference.

Serve with the broth

Serve the beans warm with plenty of their cooking liquid. The broth helps keep them moist and carries the flavour of the onion and cooking fat.

They can also be portioned with broth for freezing, so each serving is ready to reheat without drying out.

Recipe notes & tips

• Check the dried beans carefully for stones before rinsing.
• Keep the water level above the beans throughout the simmer.
• Partially cover the pot so it can simmer while some steam escapes.
• Begin checking tenderness at 1½ hours, then allow more time if needed.
• Taste before adding the final pinch of salt.
• Include broth when freezing portions to help keep the beans moist.

Variations

• Use lard: Swap it for the bacon drippings for a less smoky flavour.
• Skip the oregano: Leave it out for a simple onion-and-bean broth.
• Add oregano: Stir in the optional pinch during the final 10–15 minutes.
• Adjust the salt: Start with 1 teaspoon and add more to taste at the end.
• Freeze for later: Pack 1-cup portions with plenty of broth.

Common mistakes to avoid

• Skipping the sort: Remove stones and shrivelled beans before rinsing.
• Letting the pot run dry: Add water whenever the level no longer sits well above the beans.
• Relying on the clock: Taste after 1½ hours and keep cooking if the beans are hard or grainy.
• Adding all the salt at the start: Follow the method and season with 1 teaspoon once the beans are cooked.
• Freezing without broth: Include plenty of cooking liquid in each bag.

How to store

Freeze the beans in 1-cup portions with plenty of broth, as suggested in the recipe. The recipe does not specify a storage time; thaw frozen portions before reheating gently in a pan until hot.

Frequently asked questions