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

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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