When you purchase beans at the market ask for frijol, not frijoles, as it only becomes frijoles when you they are cooked and prepared one of a hundred ways. Purchase a strainer and an Olla de Barro (clay pot), which adds a unique flavor to the cooking process. Beans really are easy to cook, so go authentic and buy them
Habas (Fava beans)
Filled with nutrients and vitamins, this strong flavored bean varies from mini to large, from pale green to deep purple. They are used to make a paste used in Mexican antojitos like gorditas and tlacoyos or when toasted with chili powder, lime juice and salt, they are called habas tostadas, a favorite snack.
Negros (Black Beans)
These are a crucial part of any Mexican meal, where it is the most common bean used. With its shiny black skins, they have an intense, sort of inky flavor that develops while cooking.
Lighter in color, creamier in texture and softer than black beans. Add cumin or a few threads of saffron to brighten up these legumes.
Light cream, buff or yellow, with a mild taste and creamy texture, originally from
Peru but prevalent in Mexican cuisine.
Cook with onion, garlic, tomato and serrano, four ingredients that are the basis for many Mexican dishes.
Frijoles Refritos doesn’t really mean “refried” beans. The prefix “re-” often means exceptional or really good e.g. Rebueno means really good, so refrito means well fried! Worldwide there are 150 varieties of beans, out of which 50 are from Mexico. The main producer states of Mexico are Zacatecas, Coahuila, Sinaloa, Durango,