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.
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.
6 servings
1 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.