A Guide to the Different Types of Mexican Beans and How to Prepare Them

Mexican cuisine features a variety of delicious beans that are used in a wide range of dishes. Here are some types of Mexican beans commonly used in Mexican cooking:

1. Black Beans (Frijoles Negros)

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. They have a mottled appearance with a light beige background and speckles of reddish-brown. Pinto beans have a creamy texture and a slightly nutty flavor. They are commonly used in refried beans, chili, and bean soups.

3. Peruvian Beans (Frijoles Peruanos)

Peruvian beans, also known as canary beans or Mayocoba beans, are medium-sized, creamy-colored beans with a buttery texture. They have a delicate flavor and are often used in soups, stews, and bean salads.

4. Kidney Beans (Frijoles Rojos)

Kidney beans are large, kidney-shaped beans with a hearty texture and a slightly sweet flavor. They come in different colors, including red, light red, and white. Kidney beans are commonly used in dishes like chili, bean salads, and refried beans.

5. Refried Beans (Frijoles Refritos)

Refried beans are not a specific type of bean but rather a preparation method. Typically, pinto or black beans are cooked until tender and then mashed and fried with onions, garlic, and spices. They are a popular side dish in Mexican cuisine, often served with tortillas, rice, or as a filling for burritos and tacos.

6. Fava Beans (Habas)

Fava beans are large, flat beans with a slightly sweet and buttery flavor. They are often used in Mexican cuisine in dishes such as soups, stews, and salads.

These are just a few examples of the many types of Mexican beans used in traditional Mexican dishes. Each bean variety has its own unique flavor, texture, and culinary uses, adding depth and heartiness to Mexican cuisine.