Crazy about beans

Beans. I’m pretty sure we’ve all tasted some sort of dish partly or completely made from beans.

They’re one of those special ingredients that show up everywhere, in different forms, but which are always welcome. When served warm, they remind me of my childhood in Mexico, of the fresh tortillas and the nopales and all my favourite dishes.

Lately, I’ve been asked how to prepare refried beans (image below). I’ve added a whole bean section under the Cooking Basics tab. Perhaps you’ll all find some great recipes there!

They’re pretty basic, yet pretty important in Mexican cuisine. The most used variety are black pinto beans and bayo beans, which are used to make dishes such as cooked beans, bean broth, refried beans, beans with rice… the list goes on and on. Seriously.

If you’ve only ever tasted sweet beans (the ones most people eat from cans in Britain, not that there’s anything wrong with it…), I have to say, you’re missing out.

White beans, a variety found mostly in Britain (top images)
Black beans, traditionally used in Mexican cuisine (bottom images)

So, if you’re looking for a new way to eat beans, why not try eating them with tortillas or as a soup? What are your favourite bean recipes?

Remember that all dishes taste best paired with an authentic Mexican drink! My favourite drink to pair with frijoles is Agua de Jamaica (Hibiscus Tea).

Provecho!

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About Euge

I love cooking, sharing my passion for Mexican food, and photography. I also love to eat... which is probably why I cook :)

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