Community markets are a great place to obtain interesting varieties of beans. My sister, Lucy Hebda, on a visit to Sayulita in Nayarit western Mexico, picked up a few seeds of a pretty yellowish bean called ‘Frijol de Peru’ and brought it for me to grow. According to the local folks, it was the new bean people were growing. At the same time, I had imported a bag of beans from the well-known, heritage bean supplier Rancho Gordo in California (https://www.ranchogordo.com/) called ‘Mayocoba’. I have since discovered the bean is also called ‘Canario’ (canary bean) because of the seed colour. Turns out, that this is a productive and tasty bean that thrives at least in coastal British Columbia and perhaps may do well elsewhere in Canada too.
Mayocoba grows as a bush bean dying out when pods ripen and dry. Typical plants stand erect reaching 40-50 cm (16-20” tall). Bushes branch strongly near the base where they produce many flowers and pods. Flowers are white and pods mature beige, passing first through pale green then yellow phases. Pods are relatively short mostly in the 9-10cm range (about 4”) and have a slight overall curve. They are round in cross section about 1 cm (2/5 “) thick. The skin when dry is slightly wrinkled and thin making the pods easy to shell. Points range from straight to having a strong curve and reach 1.1-1.5 cm (about ½”) long.
centre of the plant, August 5, 2022, Saanich Peninsula, Vancouver Island. Photo Richard
Hebda.
Four to five oval seeds nestle in each pod. Their colour ranges from pale green to pale yellow green marked in faint veins. The attachment scar is raised and white and has a short brown line at the end nearest the pod attachment. At the opposite end of the seed there is a brown dot or patch sometimes duplicated at the opposite end too. Seed length varies from 0.9, to 1.3 cm (about ½”). Seed height is almost the same, however the width is slightly less (0.6-0.7 cm) making them a bit flattened.
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I have grown Mayocoba for three years in a large open field on the Saanich Peninsula, on Vancouver Island. During what I would think of as a typical weather year (2023), plants sown in the open on May 6 began germinating by May 15. I added several more seeds to the gaps on May 18. By mid June the plants had grown to their maximum height and white flower buds appeared widely by July 3. White flowers and flat 10 cm (4”) pods developed over the next two weeks so that by July 19 many flowers had passed. At August 2, flowering had finished and the flat pods were turning pale green to yellow. By August 20, bushes began to yellow with 50% of the leaves having turned and 85% of the pods being dry. I harvested all the pods August 23 by which time 90% of pods were dry and most of the leaves had yellowed. I pulled and set the plants and pods out to dry in the field for two days. The interval from sowing to harvest was 109-111 days. The yield was exceptional for a bush bean, 0.37 kg/m (0.24 lb́́/ft) of row!
This year, 2024, was different story. I sowed seeds on May 24 in the same field as the previous year. By July 22 there were many white buds and the first white flowers. Flowering extended to August 22 at which time there were also pods. By August 30 all flowers had turned to green pods, but there was no sign of yellowing.
July 22 there were many white buds with first white flowers. The last of flowers were visible August 22, along with many green pods. On August 30 no flowers remained, but again there were many green pods. The pods began to dry after this time but were not fully dried until October 7. The days-to-harvest was 134, three weeks more than the previous year. The yield was also much less at 0.22 kg/m (0.15 lb́́/ft). I suspect that the growing season was damper and cooler especially in May and June, slowing down plant development and pod ripening. Many slow-to-ripen bush and pole varieties seem to have had an extended season and some failed to mature and dry at all such as ̓Anasazi’. The lower yield (still pretty good for a bush variety) likely also suffered.
Before looking at the use of this amazing bean, a diversion to origins is order. Some sources state that the bean originally came from Peru and has been adopted recently in Mexico and Mexican cuisine. There is also some suggestion that it originated in Mexico. In Mexico it is called “Frijol de Peru” or ‘Peruano’ bean as well as Mayocoba. One website from a person who regularly visits Peru (see https://beyondmeresustenance.com/peruvian-beans/), places the origins in Peru, so I favour this home for the variety. Peru is also the place the bean is called ‘Canario’.
‘Mayocoba’ is widely used in cooking both in Mexico and Peru because though it is thin-skinned it holds its shape when cooked. The bean also takes the flavours you add to it thus being adaptable to many dishes. The beans are suitable for soups, refried beans, pot beans, and as a side dish. According to Rancho Gordo they pair well with seafood (see https://www.ranchogordo.com/products/mayocoba-bean). I have used them to make chili where they provide a superb delicate replacement for the typical larger kidney beans. Rancho Gordo and BeyondMereSustenance websites noted earlier describe recipes for cooking the beans Mexican and Peruvian styles respectively.
No matter what you call this bean variety and whether you prepare it Mexican or Peruvian style it is well worth growing. Provided, you have a moderately long and warm enough growing season, it gives solid to exceptional yields for a bush bean. See if you can get a crop in your area!