Mayocoba beans on toast with anchovy, sage, and crème fraîche from Sunlight and Breadcrumbs: Making Food with Creativity and Curiosity (page 81) by Renee Erickson and Sara Dickerman

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Notes about this recipe

  • Eat Your Books

    Beans soak overnight. Can substitute cannellini, flageolet, lima, or cranberry beans for mayocoba beans.

  • bernalgirl on June 08, 2025

    The flavor of these beans is outstanding and this is relatively straightforward to prepare once the beans and parm stock are prepared. Mayacobas are one of my favorite beans, I used Rancho Gordo but these are easily found in Latin American markets. My only tip: stir the cheese in slowly so it doesn’t clump up.

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