The Playa Times Riviera Maya's English Newspaper - - Good To Know -

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,

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