Sqwertz wrote in rec.food.cooking:

> On Tue, 27 Jun 2017 17:07:01 -0500, cshenk wrote:
>
> > Sqwertz wrote in rec.food.cooking:
> >
> >> ObFood: Cooking beans - pintos in one pan, mayocoba in another. I
> >> have no idea what I'm going to do with them yet.
> >
> > Had to look up the Mayocoba. I think that is what is called Canary
> > Beans here at the Hispanic grocery place near me. A distinct yellow
> > but they don't totally stay that pretty color on cooking.
> >
> > They are more in effect like butter beans and would do well if you
> > want a bean that melts into the pot over longer crockpot cookery.
> > Call it, bean soup. If you were to mix the 2 types, expect the
> > pintos to stay fairly well shaped as these form the thick soup base.
>
> Mayocobas act just like pintos and keep their shape just fine. They
> have a smoother flesh and better texture, but nothing like a butter or
> lima bean.
>
> I made refried beans form the pinto, and a mashed up the mayocoba
> beans and added them to a red chili base with ground beef and will use
> that for topping natural-skinned hot dogs tonight.
>
> -sw

Ok, not the same as a Canary bean.

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