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 It is outdated now the quite underestimating definition of beans as “the meat of the poor”. These valuable legumes are now even appreciated by high-end chefs, and they are used in a lot of different recipes. They go well with cereals, tuna, and onions, and they’re great in salads. They go well with creamed and pureed soups and are still the star of Central American dishes like chicken with Mexican black beans. They can also be used to fill famous burritos and corn tortillas.
Most Mexican beans are small, have a shiny black skin, and taste strong, sweet, and a little spicy. They are easy to find on the market now because they are becoming more and more popular around the world and you can buy them online.
Beans are an integral part of Mexican cuisine. They are used in a variety of dishes from soups and stews to tacos and burritos. While pinto beans may be the most well-known, there are actually many different varieties of Mexican beans, each with their own unique flavor, texture, and uses.
Understanding the different types of beans used in Mexican cooking can help you appreciate the diversity of Mexican food, So let’s take a look at some of the most popular Mexican bean varieties
Alubias
Alubias, also called white beans, are large white beans that are very smooth and creamy when cooked They have a mild, earthy flavor that takes on the flavors of other ingredients nicely Alubias work well in soups, stews, and bean dips. They are also commonly pureed into spreads.
Ayocote Café
Ayocote café translates to “coffee runner bean.” As the name suggests, these beans resemble coffee beans in their rounded shape and brown coloring. Ayocote café beans have a rich, nutty taste. When cooked, they become extremely creamy and velvety. They are great in hearty soups and stews.
Vaquita Roja
Vaquita roja means “little red cow” in Spanish. These small, oval-shaped beans are pinkish-red in color. They have an earthy flavor and hold their shape well when cooked, so they are perfect for soups and stews. Vaquita roja beans are also used to make red bean paste for tamales.
Ayocote Morado
Ayocote morado goes by the nickname “purple runner bean” in English. The mature beans have striking deep purple skins. These beans become soft and creamy when cooked. Ayocote morado beans are often used in rice dishes and soups. Their dramatic color can also make bean dips and spreads more visually appealing.
Habas
Habas are pale green, medium-sized beans that are commonly used in Mexican soups and stews. They have a unique, sweet, grassy flavor. Habas turn creamy when cooked but also hold their shape well. They pair nicely with corn, chiles, and tomatillos in dishes like pozole verde.
Bayos
Bayos are large, white kidney-shaped beans. They have a dense, meaty texture and absorb flavors well. Bayos are often used in place of pinto beans and work nicely seasoned simply with onions and garlic. They are perfect for vegetarian dishes like bean burritos and chilaquiles.
Moro
Moro beans have a distinctive pinstriped pattern in shades of black and white. They have a sweet, earthy flavor similar to black beans. When cooked, moro beans become extremely creamy and soft. They work well mashed in refried beans or whole in rice dishes. The striking appearance makes them nice for bean salads too.
Pinto Beans
No list of Mexican beans would be complete without the ubiquitous pinto bean. Pinto beans are small, oval beige beans with reddish-brown speckles. They have an earthy flavor and creamy texture when cooked. Pintos are used in almost every Mexican dish from tacos to burritos to soups. No Mexican pantry should be without a bag of pintos!
So there you have an overview of some of the most popular varieties of Mexican beans. Whether you prefer hearty stews, flavorful tacos, or creamy dips, Mexican cuisine makes use of diverse, delicious beans. Familiarizing yourself with just a few key bean types can give you a new appreciation for the richness of authentic Mexican food.
Some Mexican beans’ history
Discovery of Mexican food is a real sensory experience. Its recipes come from a mix of native and colonial foods, but they still have a strong working-class and local flavor.
When the conquistadors, who were definitely carnivorous, met the vegetarian Aztecs, they made one of the first fusion cuisines in history. It is now one of the most complex and loved cuisines in the world.
In the beginning, and even after Spain took over, Mexican food still used traditional ingredients like legumes and vegetables that were cooked to make them taste spicy. Because of the new ingredients, the “traditional” recipes got better by adding new dressings like oil and vinegar. They were also paired with dairy products and animal proteins like meat from farm animals.
No matter what, the exchange of food cultures went both ways: Mexican food was colorful, varied, and very tasty. Exploring new lands was part of America’s journey, and learning about new plants became so important that they could not be replaced in Old World cooking. Some foods, like peppers, tomatoes, cocoa beans, corn, and all kinds of Mexican beans, were not well known in other parts of the world until that point.
Black, red…and many more
Not only do they come in black skin, but they also come in white (which tastes a lot like Italian navy beans), yellow, pink, striped (which tastes a lot like Italian borlotti beans), green, brown, and purple. The flavors are strong and very aromatic.
They are perfectly paired with rice and used in many different recipes.
Beans from Mexico, which are known and eaten all over the world, are small and black. Their thick, firm skin lets them be simmered or stewed, and they cook slowly and lightly. They are sifted, blended, and turned into a purée or pâté after they are cooked. This is then spread on garlic-rubbed grilled bread.
In Mexico, black beans go with any type of food, like rice, meat, or vegetables, because their sweet flavor goes well with the heat of the chili pepper.
The Red Kidneys are a different matter. This red beans are, indeed, typically American too, but they aren’t specifically from South America, therefore Mexican.
These are from the United States, and because they are even more floury, they are great for soups, rice dishes, and protein dishes. They are also used in Tex-Mex food, which combines the flavors of nearby Mexico with dishes from border states like Mexico. The famous chili con carne, to name one.
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FAQ
Which beans are native to Mexico?
What are the healthiest Mexican beans?
What are Hispanic beans called?
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 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. Frijoles or beans are a staple in Mexican cuisine.
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.
Are all Mexican beans created equally?
Despite what it can seem like, not all beans are created equally. This especially holds true to Mexican beans, as there are many types and ways or preparing them, which all can change the type of meal you have. With these few tips, you’ll be an honorary Mexican food expert in no time.