What Are Black Mexican Beans Called?

Black beans are a staple ingredient in Mexican cuisine. Known for their velvety texture and earthy, robust flavor, these shiny black legumes are used in many iconic Mexican dishes. But what exactly are black beans called in Mexican Spanish?

The Spanish name for black beans cooked in Mexico is frijoles negros This directly translates to “black beans” in English However, black beans go by several other names across different regions of Mexico.

Below is a more detailed look at the various names for frijoles negros within Mexican culture

Common Mexican Names for Black Beans

Frijoles negros – The most universal Spanish name for cooked black beans in Mexico. This is used in central Mexico where Mexico City is located.

Habichuelas negras – What black beans are referred to as in northern Mexico near the Mexico-U.S. border. This name has roots in the Spanish dialect used in Spain.

Frijol de Castilla – Translates to “Castile bean.” Another Spanish-origin name for black beans heard in northern Mexican regions.

Frisoles – A slang shortening of frijoles negros used in many Latin American countries including Mexico,

Espelón – The Yucatec Maya name for black beans in the Yucatán peninsula of southeast Mexico.

X’pelon – The source of the modern Yucatec Maya name espelón. From the Mayan language spoken by the ancient Maya people of southern Mexico.

Muní – The Rarámuri or Tarahumara name for black beans in the Sierra Madre mountains of northwest Mexico.

Frijol ayocote – Translates to “string bean.” Refers to the long, oblong shape of the raw dried black bean.

Frijol ojo de cabra – Translates to “goat’s eye bean.” Another reference to the unique shape of black beans.

The History and Role of Black Beans in Mexican Cuisine

Black beans have been eaten in Mexico for thousands of years. Archaeological evidence shows black beans were domesticated as early as 7,000 BCE in Mexico. The ancient Aztec and Mayan civilizations heavily consumed black beans.

Today, black beans remain a dietary staple, especially among indigenous and rural communities. They provide an excellent source of affordable protein.

Mexican black bean dishes include:

• Frijoles charros – Pinto beans cooked with tomatoes, chilies, bacon and sausage.

• Frijoles puercos – “Dirty beans” made with lard and cheese. Often eaten for breakfast.

• Frijoles a la olla – Beans slowly simmered with herbs in a clay pot.

• Frijoles borrachos – “Drunken beans” cooked in beer with bacon.

• Frijoles negros refritos – Refried black beans. Often used in tacos, burritos, nachos and other antojitos.

Fun fact: Mexico grows around 28% of all black beans produced worldwide!

Regional Variations in Preparing Black Beans

There are some differences in how black beans are traditionally cooked depending on region:

• In central and southern Mexico, black beans are usually prepared simply with onions, garlic, epazote, and bay leaves.

• In northern regions, lard, cured pork, and Mexican cheeses are often added for richness.

• In the Yucatán peninsula, achiote, sour orange, and roasted garlic flavors the beans.

• Oaxacan black beans get smokiness from dried chiles like pasilla or chipotle.

• Some regions add Mexican beer or tequila when braising the beans.

So while the core ingredient remains consistent, the preparation of black beans varies depending on local cuisine. This diversity leads to the many names for the beloved frijole negro.

Why Are Black Beans Important in Mexican Cuisine?

Beyond being nutritious and tasty, black beans hold cultural significance in Mexico. Here are some reasons why these legumes are so iconic:

• They’ve been eaten in Mexico for millennia and remain a diet staple today.

• Black beans offer an inexpensive way for Mexicans to meet their nutritional needs.

• Certain black bean dishes are tied to regional traditions and customs.

• The process of soaking, cooking, then serving beans fosters community and family bonding time.

In short, black beans aren’t just another ingredient – they’re an integral part of both the Mexican diet and cultural experience. Knowing the various regional names for frijoles negros provides insight into Mexico’s diverse culinary landscape.

Sample Black Bean Recipes True to Mexican Culture

Here are two traditional black bean recipes to give you a taste of authentic Mexican frijoles at home:

Oaxacan Black Beans

• 2 cups dried black beans, soaked overnight
• 1 white onion, 1/2 diced and 1/2 left whole
• 4 garlic cloves
• 2 bay leaves
• 1 tsp dried Oaxacan or pasilla chile
• 1 tsp dried epazote
• 1 tsp salt
• Chopped cilantro and queso fresco for serving

Simmer beans, onion, garlic and spices in water until soft. Mash half the beans against the pot to thicken. Top with fresh cilantro and queso fresco.

Yucatecan Black Beans

• 2 cups dried black beans, soaked 2-4 hours
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 1 cube achiote paste
• Juice of 1 sour orange or lime
• 1 bay leaf
• Chopped white onion, sour orange, and fresh cilantro for serving

Simmer beans with onion, garlic, achiote and sour orange juice until softened. Top with onion, cilantro, and a sour orange wedge.

Black Beans – A Quintessential Part of Mexican Cuisine

Whether called frijoles negros, habichuelas negras, or espelón, black beans hold an eminent place in Mexican food culture. They are nutritious, delicious, and tied to traditions across Mexico.

From Oaxaca to the Yucatán to the cowboy country in the north, every region enjoys black beans in its own signature way. So the next time you make frijoles negros, consider adding a regional Mexican twist!