In many communities of Mexican culture no matter what kind of delicious meals you are about to indulge in, you can always count on seeing some sort of exotic beans to compliment your dish. I know that in my familia we love pinto beans and black beans, but there are so many more types of beans beyond the two that are consumed in Mexican culture.
Pinto Beans are one of the most popular types of beans in Mexican culture. This dried bean is a canvas of art, with its beige solid color and splashes of dark brown, hence the Spanish word “Pinto” which means to paint. This pinto bean has been known to be good source of cholesterol-lowering fiber as well as a good source of protein. You may start to wonder which bean would be best to pair your next dish? Although most beans are just as delicious alone, I would recommend enjoying your pinto beans refried for breakfast with “huevos rancheros” or serve them” frijoles de la olla” style with “Birra”. Just don’t for get the homemade tortillas!
Black beans, also known as turtle beans, or frijoles negros are one of my absolute favorite! The texture and almost sweet flavor these beans carry are amazing. In just one cup of these nutrient filled beans its estimated to have 15 grams of fiber and 15 grams of protein. There are so many simple was to enjoy black beans, one way would be to boil them and top them up with onion and cilantro along with your favorite festive salsa for a nice hearty snack. Another fun way to enjoy black beans would be to puree them and spreading them across a nice baked bread topped with pico de gallo and cotija cheese. This appetizer will have your guests asking for more so be prepared to replenish.
Peruvian Beans (frijol Peruano) are one of the most finest of beans, they also identify as canary or mayocoba beans. Not only do they cast a beautiful yellow creamy shell but the flavor is so delicious that it can be paired with almost any dish. Peruvian beans are extremely popular in the beautiful state of Jalisco, Mexico although they originated from Andes Mountains of Peru they have been adopted in Mexico. One cup of these savory beans contain up to 7g of protein with 160 calories making it a perfect snack. When I can’t decide what to make for dinner or just want a quick lunch, I just make refried Peruvian beans and spread them across a crunchy tostada with cabbage, queso fresco and salsa.
Check out some of the delicious recipes in Mexican Cuisine and see how you can pair these awesome beans with your next dish!