Clean the beans by passing them through your hands and picking out small rocks and dried-up or broken beans.

Then, begin by rinsing the dried Mayocoba beans thoroughly. Soak them in water overnight (optional). This step reduces the cooking time.

Drain the soaked beans and add them to a large pot. Add the water, lard, onion, and garlic, and bring the mixture to a boil.

Once boiling, reduce the heat to low and let the beans simmer for about 1.5 to 2 hours or until they are tender and creamy. Stir occasionally. Add more water as needed during cooking to ensure the beans remain submerged.

After the beans are tender, season them with salt. Taste and adjust the seasoning as needed.

Just before serving, garnish with the crumbled queso fresco.

Mayacoba beans cook well in a pressure cooker or Instant Pot. They typically take 20–30 minutes under pressure, and you don’t need to soak them.