I just made my first batch of Peruvian beans. I read that the popularity of Peruvian beans (Peruano in Spanish), also sometimes called canary beans or Mexican yellow beans, has overtaken pinto beans in some parts of Mexico. That's saying a lot, considering the way Mexicans love their pintos. No too surprising, the popularity of Peruvian beans has also been growing in the desert southwest. By the way, despite the name, Peruvian beans are actually a product of Mexico. Dried Peruvian beans are about the same size as dried pinto beans, but are more dense so they cook-up to be a considerably larger bean. The distinctive yellow color and well-formed shape makes them easier to clean & inspect than pintos, since pebbles stand-out more. Our supermarket carries Peruvian beans in bulk, so they are very inexpensive. I made about a 2 1/2 pound batch (dry basis). I soaked and cooked them as if they were pinto beans. I let my beans simmer about 4 hours to let them cook enough to fall apart, since I use them to make burritos. Cooked Peruvian beans are actually creamier than pinto beans. I like them, and I think I'll stay with them now. I will still prefer pintos when I make chili though.