What canary beans are
Canary beans are small, smooth, pale yellow dried beans. They are also called Peruvian beans, Peruano beans, frijoles peruanos, and are closely associated with mayocoba beans (names vary by seller and region, so check the label). When cooked they become soft, buttery and creamy, with a mild flavor that takes on whatever you cook them with. They are popular in soups, refried-style preparations and simple pots of beans.
Do you need to soak canary beans?
Soaking is optional. Many recipes soak the beans in plenty of cold water for about 6 to 8 hours or overnight, then drain and rinse. Soaking can shorten the simmering time and may help the beans cook more evenly. If you are short on time, you can cook them unsoaked, but expect a longer simmer and keep an eye on the water level.
Avoid cooking in the soaking water. Drain, rinse, and start with fresh water.
Ingredients
For about 2 cups of dried beans:
- 2 cups dried canary beans, sorted and rinsed
- Water, or chicken or vegetable broth, enough to cover the beans by a couple of inches (plan on roughly 6 to 8 cups, adding more as needed)
- 1 tablespoon olive oil or other fat
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- Optional: 1 teaspoon ground cumin, 1 teaspoon dried oregano, a few strips of chopped bacon for smokiness
- Salt to taste
- To serve: chopped cilantro, lime wedges, sliced avocado
Quantities are a starting point. Adjust to your taste and pot size.
Stovetop method
- Sort and rinse. Pick through the beans for stones or damaged beans and rinse them.
- Soak (optional). Cover with cold water and soak for 6 to 8 hours, then drain.
- Build the base. In a large pot or Dutch oven, heat the oil over medium heat. If using bacon, cook it until crisp and set aside, leaving the fat. Add the onion and cook until soft, then add garlic, cumin and oregano and stir for a minute.
- Add beans and liquid. Add the beans and enough water or broth to cover by about two inches.
- Bring to a boil, then reduce to a gentle simmer. Skim any foam. Partially cover the pot.
- Cook until tender. Soaked beans often take around an hour to an hour and a half, depending on the age of the beans, and unsoaked beans can take longer. Check at the early end of that range and top up with hot water if the beans start to peek above the liquid.
- Season. Add salt once the beans are mostly tender, then simmer another 10 to 15 minutes so the flavor is absorbed.
- Finish. Stir the bacon back in if using, and garnish.
Times are approximate. The beans are done when they are soft and creamy all the way through.
How to get beans tender
- Keep the simmer gentle. Hard boiling can break the skins before the centers soften.
- Keep them covered with liquid throughout.
- Use fresher beans if possible. Very old dried beans can stay firm for a long time.
- Add acid late. Tomatoes, lime juice or vinegar can slow softening, so add them near the end.
- Taste, do not time. Test several beans, because they do not all finish at the same moment.
Fully cooked beans are important. Undercooked beans can be hard to digest and may cause stomach upset.
Seasoning ideas
- Simple: olive oil, garlic, salt and a bay leaf.
- Mexican-style: cumin, oregano, cilantro and lime.
- Smoky: a ham hock or bacon (or leftover ham from a baked ham), or smoked paprika for a vegetarian version.
- Creamy: mash a scoop of beans against the pot wall to thicken the broth, or blend some into the pot.
Are canary beans good for you?
Like other dried beans, canary beans provide plant protein and fiber, and they are naturally low in fat. Exact nutrition varies by brand and how you cook them, and what you add (such as bacon or lots of oil) changes the picture. If you have specific dietary or medical needs, a registered dietitian or your doctor can give personalized advice.
Substitutes
Mayocoba beans are essentially interchangeable. Cannellini, great northern or pinto beans can substitute in many recipes, though flavor and cooking times will differ. Pinto beans, for instance, are often cooked until tender in a similar simmer, but check for doneness by tasting rather than relying on a set time. For another creamy bean, see our guide to cooking cranberry beans on the stove.
Storage
Cool cooked beans promptly and refrigerate them in their cooking liquid in an airtight container. They are generally best within a few days, and they freeze well in portions with some liquid. Store dried beans in a cool, dry place.
FAQ
Should I soak Peruvian beans before cooking? It is optional. Soaking tends to shorten cooking time, but unsoaked beans will also cook with a longer simmer.
Can I sprout them first? You can sprout some beans, but food safety matters. See how to sprout beans before cooking for cautions and a simple method.
What do I serve with them? Rice, tortillas, grilled meat (see our tips for cooking on a charcoal grill), roasted vegetables such as shishito peppers, or a simple salad all work well.