Canary beans are cultivated in the coast and Andean valleys, considered the King of Beans by Latin chefs. It has thin skin and when cooked, has creamy texture and rich and buttery flavor.
Canary Beans are a hearty addition to casseroles and soups.
Basic Preparation: Wash, rise & soak overnight, drain. Add 4 cups of fresh water/ cup of soaked beans, bring to boil. Reduce heat and simmer covered for 45 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 2 1/2 cups of cooked beans / Cup of dry beans