The mayocoba, or Canary bean, was named after a small village in Mexico where it was “reinvented.” They have a unique flavor and it is said that they will not give the consumer the usual digestive reactions that other beans can give. They are yellow and the size of a pinto bean.
- 2 cloves garlic, minced
- 1 teaspoon extra-virgin olive oil
- 1 (32-ounce) can mayocoba beans, liquid reserved (use pinto beans if youcan’t find mayocoba beans)
- 1 (8-ounce) can diced tomatoes
- salt , to taste
- Tabasco sauce, to taste
- In a medium pot, sauté the garlic in a teaspoon of olive oil for 1–2 minutes, and then add the remaining ingredients (beans and tomatoes) and let simmer for 10 minutes.
- One small batch at a time, add the mixture to a blender and blend until smooth.
- Transfer the blended soup back to the pot and return to a simmer.
- Add salt and Tabasco to taste.
- If you wish, garnish the soup with Tofutti sour cream and chives as pictured.
Ready in about 30 minutes
Makes 4-6 servings