Beans are tasty and extremely versatile and they are traditionally the protagonists of the popular cuisine. It is outdated now the quite underestimating definition of beans as “the meat of the poor”. Nowadays these precious legumes have been revaluated even by the gourmet cuisine and they are used in many recipes: they are perfect for salads, or paired with tuna and onions and they are perfect with cereals. They are ideal for creamed and pureed soups and they still are the protagonists of Central American recipes like chicken with Mexican black beans, or they can be the filling for the well-known burritos and the famous corn tortillas.
The typical Mexican beans are small, with a shiny black skin and a strong, sweet and slightly spicy taste. They can be easily found on the market now, due to the ever increasing appreciation world-wide and the possibility of purchasing them online.
A quick guide to Mexican beansAlubias.Ayocote caféVaquita roja.Ayocote morado.Habas.Bayos gordo.Moro.Pinto.
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Alubias.
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Ayocote café
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Vaquita roja.
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Ayocote morado.
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Habas.
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Bayos gordo.
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Moro.
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Pinto.
How to cook Mexican beans?
In Mexico, the classic kinds of beans (black or red ones) are often eaten with meat or rice. The white and the pink ones are used especially to cook soups with vegetables.
Even if the Mexican cuisine is usually known to be very tasty and spicy, its typical dishes are characterized by being very spiced due to the large use of coriander, thyme, cumin, marjoram, rosemary and even cinnamon, that can often be found in savory recipes.
In the Mexican culinary tradition frijoles refries (fried twice) are a must. They are a specialty that often goes with chicken and other meats’ dishes and very used as the filling of quesadillas or tortillas. It’s a bean cream made with cooked beans that are stir fried with a lot of spices.
The typical Mexican beans used for this recipe are the black ones, but also the Pinto kind can be used. They are light colored, similar to Italian Borlotto beans.
For a perfect outcome of this recipe the onion and carrots- and also garlic, if you like it- sofrito is essential.
The secret for the success of this recipe? The beans’ cooking must be slow-cooked on low heat, preferably in an earthenware pot. The food service’s needs don’t match the large amount of time needed to prepare this recipe, that needs also regular checking and a considerable amount of energy. That’s why Fine Food Group offers a selection of amazing beans, that include the Whole black beans and both dark and light Refried beans, produced by LaCosteña company, the leading company in producing high-quality Mexican food.
These specialties are already cooked and they just need to be stewed with a sofrito in a pan, seasoning them with spices and chili peppers and adding other vegetables, like peppers and tomatoes, to taste, or balancing the intensity with delicate leafy vegetables like chards, that make possible to make amazing typical dishes or new creations within an acceptable time, if not even fast.
On the origin of new species and new preparations
Many kinds of beans were – and still are- grown in Mexico. They can be identified by their taste, their texture and their different colors, among which the vivid black, typical of the local beans, stands out.
The American varieties drew immediately Columbus attention, who noticed the differences with the ones grown throughout Italy and Europe and decided to import them.
The new types of beans became very popular, due to their versatility, their sweet taste and their better agricultural yield.
Being a high in proteins and a very filling food, due to its high content of fibers, it became the typical popular classes’ food.
The beans use, on the other hand, is a culinary habit that Mexican people have kept, serving these tasty legumes almost at every meal, from breakfast- with eggs-, to lunch together with rice and meat and even for dinner, as tortillas filling, as a fish side-dish, or as soup main ingredient.
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
FAQ
What are the types of Mexican beans?
What beans are native to Mexico?
What is the most common bean dish in Mexico?
What are the different types of Spanish beans?
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Epic Pulse
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Soaking time (h)
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Hob cooking time (minutes)
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Catalan White Hooked Beans Mongeta del Ganxet
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12
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55-70
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Catalan White Navy Beans Mongeta del Castellfollit
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12
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50-60
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Tolosana Purple Beans from Northern Spain
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12
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Ibeas Round Red Beans from Salamanca
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12
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50-55 minutes
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What kind of beans are used in Mexican food?
Black beans are a staple in Mexican cuisine. They have a rich, earthy flavor and a creamy texture when cooked. Black beans are often used in soups, stews, refried beans, and as a filling for burritos, tacos, and enchiladas. 2. Pinto Beans (Frijoles Pintos) Pinto beans are another popular bean variety in Mexican cooking.
What type of beans should one eat?
The most healthy beans are chickpeas, lentils, peas, kidney beans, black beans, soybeans, pinto beans, and navy beans. They contain a lot of fiber and proteins.
What are the different types of beans?
There are so many bean varieties here, it’s hard to keep up. Starting with the upper left corner as No. 1, the second row far left as No. 4, etc.: 1. Alubias 2. Ayocote café 3. Vaquita roja 4. Ayocote morado 5. Habas 6. Bayos gordo 7. Moro 8. Pinto 9. Flor de Mayo 10. Negros 11. Vaquita 12. Garbanzo 13. Mantequilla 14. Ayocote negro 15. Peruano 16.
What are authentic Mexican beans?
Authentic traditional Mexican beans- Frijoles autenticos Mexicanos is a basic recipe for Mexican beans. This dish is nutritious, easy to make, and so traditional that it cannot miss from a respectable Mexican table. Frijoles or beans are a staple in Mexican cuisine.