These pale yellow beans of medium size are known as Peruano or Peruvian beans of the Andes, but are native to Mexico. They are also known as frijoles canarios (canary beans) because of the color. They are rich and buttery, and will stay relatively firm after being fully cooked, absorbing the flavors of whatever they are prepared with.
There was a controversy surrounding a variety of the Mexican Yellow Bean when in the 1990s an American from Colorado was granted a twenty-year patent for the plant. He called it the Enola Bean in his application and filings. After the approval, he was able to impose a royalty fee on yellow beans imported from Mexico into the United States.
Later, it was brought to the attention of the US Patent Office that the bean had been familiar to Latin American farmers and consumers for over a hundred years as azufrado or Frijol Mayacoba. The patent was overturned in the reexamination process.
- Rinse and sort the beans.
- Soak in cold water, ideally overnight.
- Drain and then add fresh water, enough to cover the beans with three inches of water.
- Bring to a boil.
- Cover and reduce heat to simmer.
It should be finished cooking in 20 minutes.
You can mix the cooked beans into rice and soups and even to cold salads and pasta.