Known variously as Mayocoba, Peruano or Canary bean, this pale yellow variety is particularly popular in Mexican cooking. Its thin skin and remarkably creamy interior make it a favorite for frijoles refritos, though it's equally delicious served whole in its cooking broth. Mayocobas have a delicate, almost buttery flavor that is less earthy than a pinto, making them especially versatile. Their pale golden color deepens slightly with cooking, and they become beautifully tender while retaining enough structure to hold together.