Mayo Cabo Beans (Canario-Peruanos)

These beans go by many names. An oval-shaped dried bean common in Latin American cooking. Medium in size and ivory-yellow in color, the Mayocoba Bean is similar to a pinto bean in appearance and flavor. Mild flavored with a buttery taste and texture, this bean is used as an ingredient in soups, salads and refried bean dishes. The Mayocoba Bean may also be referred to as mayo coba bean, maicoba bean, azufrado bean, canaria bean, canario bean, Mexican yellow bean, Peruvian bean, or a Peruano bean.

Mayocoba beans, also known as “Peruvian beans,” are a meaty white bean that are popular in the state of Jalisco, as well as much of southern Mexico. Mayocoba beans have a meaty interior and a thin skin, which makes them perfect for refried beans. Like other dried beans, mayocoba beans must be soaked before they are cooked to soften them and reduce any unpleasant effects on the digestive system. However, they are worth the effort because these hearty beans have a savory flavor that blends with and soaks up the other flavors in the meal.

I used lots of different ground chili pepper for spices. Use less or more depending on your taste. I also used the Mexican herb Epazote which is often used in beans made in Mexico. It is said to help with digestion.

If you are not familar with Achiote paste give it a try. It is a paste made from Annatto seeds ground to a paste. You can make your own or it is readily available in Latin markets. Annatto has a somewhat sour flavor. It is often used in marinades on the Yucatan coast. It is used as a coloring agent to cheese and makes a great annatto oil when simmered in olive oil and drained. It makes a beautiful bright yellow rice by adding the oil to rice. Many would mistake it for Saffron.

This recipe makes a lot of beans. It will serve 10-12 for sure. I usually make two pounds at a time as they freeze well and make for quick and nutritious week night meal.

Served with a salad and warm whole wheat tortillas it is a hearty meal.


  • 20 oz ground turkey
  • 2 lbs Mayo Cabo beans, soaked
  • 12 oz onions, minced
  • 8 oz red bell pepper, minced
  • 4 oz celery, minced
  • 4 cups chicken stock
  • 2-3 cups water; enough to cover beans
  • 3 cloves garlic, minced/creamed
  • 1 1/2 oz Achiote paste
  • 1/2 tsp ground chipolte pepper
  • 1/2 tsp ground ancho pepper
  • 1/2 tsp ground pasilla pepper
  • 1/2 tsp ground New Mexico pepper
  • 1/2 tsp ground Mexican oregano
  • 1/2 tsp ground cumin
  • 1 Tbs dried epazote
  • 3 Tbs olive oil
  • salt/pepper to taste
  • 8 0z Salsa de Chile Fresco (Mexican hot tomato sauce)


  • Rinse and drain beans. Check for blemished beans or stones. Set aside.
  • Saute ground turkey until nicely browned. Drain and set aside.
  • Saute onion, bell pepper and celery until translucent; about 5 minutes. Add garlic and saute until fragrant.
  • Add everything else except water and salt. Add enough water to barely cover the beans. Cover and simmer on low heat for 1 hour. Remove the lid and simmer for 30 minutes or until the liquid has thickened a bit and the beans are tender.
  • Add salt to taste. Taste and adjust for seasoning as necessary.


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Mayo Cabo Beans (Canario-Peruanos)