Mayocoba beans are a good one for you to know about. They're also called Peruvian beans, Peruano beans, or Mexican yellow beans. They're small-to-medium, pale yellow/cream-colored dried beans.
Why I think you'd like them
They're creamy and mild, rather than strongly "bean-y." When cooked, they get wonderfully soft and creamy while still holding their shape reasonably well. They're commonly used in Mexican and Southwestern cooking, but you don't have to make them Mexican-style at all.
They're excellent in a crockpot.
Nutrition
For 1 cup cooked, a reasonable estimate is approximately:
- Protein: 15–16 g
- Iron: about 4–5 mg
- Fiber: about 13–15 g
- Calories: roughly 240–250
The exact numbers vary somewhat depending on the particular bean and cooking method, but that's a good ballpark for bulk beans.
So for what you're trying to accomplish, Mayocobas are a very good food: substantial protein, useful iron, lots of fiber, and inexpensive when bought in bulk.
Flavor
This is probably the part I'd emphasize for you.
Mayocobas are mild, buttery and creamy, with a somewhat richer texture than pinto beans. They're not spicy and don't require a bunch of seasonings to make them pleasant.
You could absolutely use them in the sort of crockpot beans you made recently—with:
- onions
- celery
- leftover beef or other meat
- garlic
- Worcestershire
- beef bouillon
- basil
I think they'd work beautifully in that combination.
And because you liked that batch enough to freeze several meals, Mayocobas would be an interesting bean to try next.
One important distinction
Mayocoba = a specific type of dry bean.
They're sometimes called "Mexican yellow beans", which may be part of why you've encountered information about yellow beans having lots of protein. But "yellow bean" by itself isn't precise enough to compare nutrition—you can be talking about several different varieties.
Because Mayocoba / Canary beans have relatively thin skins compared to traditional pinto or black beans, they cook up beautifully soft and creamy. If you want to skip standard overnight soaking to save preparation time, you can use the quick-boil method: bring a pot of water and the sorted beans to a rapid boil for 2 minutes, remove from heat, let them sit covered for 1 hour, drain, and then simmer until completely tender. [1, 2, 3]
