When you go to your favorite Mexican restaurant, they will always bring you your favorite dish with beans on the side. Beans are a common food in Mexico, and most Mexican restaurants serve at least one type of bean. Beans are full of nutrition, energy and they can keep you full all day long. Even though the world is full of different kinds of beans, Eddie’s Mexican Restaurant will show you some of the most common ones used in Mexican food.
Beans are an integral part of traditional Mexican cuisine. Several varieties are used frequently across a wide array of beloved dishes. If you want to cook classic Mexican recipes at home, having some key bean types in your pantry is a must. Let’s explore the main beans used in authentic Mexican cooking.
Black Beans
Black beans, known as frijoles negros in Spanish, are one of the most popular beans in Mexican fare. They have an earthy, hearty flavor and soft texture when cooked. You’ll find black beans in:
- Burritos and tacos
- Sides like charro beans
- Soups and stews
- Dips like black bean dip
- Salads like black bean and corn salad
Quickly cooked black beans work well for fillings, while simmering them slowly makes them perfect for soups and moles. Canned black beans can also be used in a pinch. Just drain, rinse, and add to recipes.
Pinto Beans
Pinto beans have a beige and brown speckled skin. Their nutty flavor pairs well with Mexican spices and ingredients. Some classic ways pinto beans are used include:
- Refried beans
- Tacos and tostadas
- Rice dishes like arroz con frijoles
- Hearty stews and soups
- Dips and salsas
Pintos hold their shape well when cooked, They mash easily into the smooth texture perfect for refried beans Canned pinto beans make an acceptable substitute when dry beans aren’t practical,
Bayo Beans
Bayo beans are large, kidney-shaped white beans. They become very creamy when cooked. Popular uses for bayo beans in Mexican cuisine include:
- Refried beans
- Soups and stews
- Rice dishes
- Sauces and moles
With their substantial size and smooth pureed texture, bayo beans work excellently in place of pinto beans when making refried beans. Bayo beans may be tougher to find outside of Mexico compared to pintos.
Black-Eyed Peas
Black-eyed peas are small beans with a distinct black eye on their curvature. They have a mildly sweet, earthy taste. In Mexican cooking, black-eyed peas often feature in:
- Rice dishes
- Hearty stews
- Warm salads
- Soup garnishes
Black-eyed peas hold their shape and texture well when cooked. This makes them an ideal base for rice dishes and salads
Lima Beans
Also called butter beans, lima beans have a rich, buttery taste that makes them a Mexican favorite. They tend to be larger than other bean varieties. Popular uses include:
- Soups and stews
- Rice and bean dishes
- Salads
- Refried bean dishes
When preparing refried beans, larger lima beans are sometimes mixed with pinto beans to create a more complex texture. Fresh or frozen lima beans work better than dried, which require pre-soaking.
Anasazi Beans
Anasazi beans are a Southwestern heirloom bean grown primarily in the US. They have a deep red and white speckled exterior similar to pintos. When cooked, anasazi beans become extremely creamy. They work well in:
- Refried bean dishes
- Thick stews and soups
- Mash bean dips
- Salads
Due to their creamy texture, anasazi beans make an excellent substitute for pinto beans in refried bean recipes. Their complex earthy flavor sets them apart from standard pinto beans
Getting the Best Flavor
To release the most flavor when cooking dried beans:
- Soak in water for 8 hours or overnight before cooking
- Discard soaking water, rinse beans
- Cook beans in broth, not plain water
- Season with onions, garlic, cumin, oregano, bay leaf
With so many delicious options to choose from, beans can be transformed into an endless array of Mexican dishes. Keep your pantry stocked with a few key bean varieties, and authentic Mexican flavors are within reach any night of the week!
Cowboy Beans AKA Frijoles Charros
The frijoles charros, or also known as the “cowboy bean,” was used by Mexican cowboys. This is an actual dish that used pinto beans with a touch of charro preparation. The frijoles charros is a bean based stew that usually contains onions, garlic, and bacon. Other varieties of meats can be used or added such as sausage, pork, or chorizo. Even though this is a pinto bean based stew, it is worth mentioning due to its long history.
Black Beans AKA Frijoles Negros
Another name for the black bean is Frijoles Negros. This bean is very healthy and is used in both Hispanic and Latino cooking. Black beans have been grown in Central and South America for over 7000 years. As the name suggests, these beans are black and are often seasoned with salt, onions, garlic, and oregano. Black beans are high in fiber which is well known to lower blood pressure and cholesterol. Black beans are mostly used in Mexican-style salads, burritos, and salsa, to name a few. To feel full and eat food that is full of good things for you, look for Mexican food that has black beans in it.
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
FAQ
What type of beans are used for Mexican food?
Which beans are native to Mexico?
What is another name for Mexican beans?
What are white Mexican beans called?