Mayocoba bean
The Mayocoba bean is a pale yellow, oval to kidney-shaped edible seed of Phaseolus vulgaris, prized for its creamy texture and mild flavor that make it a versatile staple in Latin American cuisine.
Origin Story
Originating in Peru, the Mayocoba bean traces its lineage to the Andean gene pool of Phaseolus vulgaris. Though its precise domestication period is undocumented, it gained commercial prominence after being introduced to Mexico and other regions during the 20th century.
Classification
The Mayocoba bean belongs to the Fabaceae family, within the genus Phaseolus and species vulgaris. It is part of the common bean group, which encompasses many widely cultivated edible beans.
Appearance or Form
This bean features a smooth, thin skin and a uniform pale yellow color. Its seeds are medium-sized, shaped from oval to kidney-like, and the plant itself typically grows as a bush reaching 30 to 50 centimeters tall. Pods usually contain four to six seeds.
Behavior or Usage
Mayocoba beans are valued for their high yield potential and moderate drought tolerance. They are susceptible to diseases such as common bean mosaic virus and anthracnose but store well when dried, maintaining their color and texture over time.
Merchandise & Prints
Bring this kind into your world � illustrated posters, mugs, and shirts.
Mayocoba bean Poster
Archival print, museum-grade paper
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Mayocoba bean Mug
Stoneware mug, dishwasher safe
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Mayocoba bean Shirt
Soft cotton tee, unisex sizes
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Taxon-Specific Insights
🌍Cultural Significance
Known regionally as frijol mayocoba, frijol canario, or Mexican yellow bean, the Mayocoba bean holds a firm place in northern Mexican and Peruvian culinary traditions. Its mild flavor and creamy consistency have made it a cultural staple in soups, stews, and refried bean dishes.
📌Notable Facts
- Also called the Peruvian bean and canary bean, reflecting its pale yellow color.
- Introduced commercially to Mexico in the 20th century, where it gained widespread popularity.
- Plants have a determinate bush growth habit, making them suitable for various growing conditions.
- Its creamy texture allows it to substitute well for pinto or cannellini beans in recipes.
- Stores exceptionally well when dried, preserving both flavor and appearance.
🌱Plant Traits Details
Mayocoba bean plants exhibit a bush-type growth habit, typically reaching heights between 30 and 50 centimeters. Pods contain four to six seeds, which are oval to kidney-shaped and uniformly pale yellow. The bean shows moderate drought tolerance but is vulnerable to common bean mosaic virus and anthracnose. When dried, seeds store well, retaining their color and texture for extended periods.
Visual Variations
Composition & Context
Taxon-Specific Insights
🍽️Culinary And Market Use
Consumed in dried, canned, and fresh forms, Mayocoba beans are favored for their creamy texture and mild flavor. They are staples in Latin American markets, especially in Mexico and Peru, and commonly featured in soups, stews, and refried bean dishes. Their culinary versatility allows them to substitute for other popular beans like pinto or cannellini.
🌿Cultivar Info
No specific cultivars or breeder information are documented for the Mayocoba bean. It remains a traditional variety with a lineage rooted in the Andean gene pool, without known formal breeding releases.
👩🌾Cultivation Tips
Mayocoba beans thrive in bush-type growth conditions and tolerate moderate drought, making them suitable for regions with variable rainfall. Growers should monitor for common bean mosaic virus and anthracnose, applying appropriate disease management practices. The plants typically mature within a moderate timeframe and benefit from well-drained soils and full sun exposure.
🛢️Storage And Preservation
Dried Mayocoba beans store exceptionally well, maintaining their pale yellow color and creamy texture over time. For best preservation, keep them in a cool, dry place in airtight containers to prevent moisture and pest damage, ensuring long shelf life and quality retention.