A tiny, tasty guide to the beans Mexico loves.

Hungry? Let’s talk beans. They are warm, cozy, and cheap. They make tacos, bowls, and burritos sing. If your pot feels boring, this will fix it fast.

The most popular Mexican bean types are pinto, black, peruano (mayocoba), flor de mayo, flor de junio, bayo, ojo de cabra, and ayocote (runner beans). These beans show up in everyday meals across Mexico and in many Mexican American kitchens, too.

Quick Bean Cheat Sheet (Save This!)

Pinto (frijol pinto): Creamy, great for refried beans and charros.

Black (frijol negro): Smooth, perfect for soups, bowls, and enfrijoladas.

Peruano / Mayocoba (frijol peruano): Golden, mild, super creamy refrieds.

Flor de Mayo & Flor de Junio: Pink-tan types; tasty pot beans.

Bayo: Classic, gentle flavor; lovely in stews.

Ojo de Cabra: Speckled, bold; great for charros.

Ayocote (runner beans): Big beans; meaty bite; great in salads or braises.

Why These Beans Win (Fast, Filling, Friendly)

They taste great, keep you full, and are easy on the wallet. They work with rice, tortillas, eggs, and salsa. One pot feeds many. Leftovers get better.

Pinto & Black: The Everyday Heroes

Pinto: Soft and cozy. Mash them. Fry them. Love them. They carry bacon, chiles, and onion like a champ.

Black: Smooth and deep. Keep them brothy for “de olla.” Blend them for enfrijoladas. They pair well with garlic and a splash of lime.

Golden Favorite: Peruano (Mayocoba)

These are pale yellow and mild. They turn extra creamy. Many taquerías use them for refried beans because they spread like a dream.

Pink Pair: Flor de Mayo & Flor de Junio

These pinkish beans are comfort in a bowl. Cook them simple: water, onion, and a bay leaf. Finish with salt. Eat with tortillas and salsa.

Old-School Love: Bayo

Bayo beans are gentle and friendly. They hold shape in soups and stews. Add tomato, onion, and cilantro. Simple joy.

Speckled & Bold: Ojo de Cabra

These look wild and taste hearty. They shine in frijoles charros with tomato, chile, and a bit of smoky meat.

Big & Meaty: Ayocote (Runner Beans)

These are large beans with a firm bite. Try them warm with olive oil, lime, and herbs. They make salads feel like a meal.

How to Buy (Smart & Simple)

Look for clean, even beans. If dry, pick bags with few broken pieces. If canned, choose low-salt and rinse before use.

Soak or No Soak?

No soak: Works fine; just cook longer.

Overnight soak: Cooks faster and can be gentler on your tummy.

Either way is okay. Do what fits your day.

Pot Magic: Easy Seasoning That Works

Start with water, onion, and a little oil. Add garlic if you like. Epazote (if you have it) helps with flavor and tummy comfort. Keep it simple. Add salt to taste while cooking and adjust at the end.

Refried Beans (The Crowd-Pleaser)

Heat oil or a bit of lard. Add cooked beans with some liquid. Mash. Simmer till creamy. That’s it. Pinto, peruano, and black all work great.

Best Bean + Dish Pairings

Tiny Tricks with Big Flavor

• Sear onions first: Deeper taste.
• Keep it brothy: Save cooking liquid for mashing.
• Acid last: Lime or vinegar at the end keeps beans tender.
• Chiles, not heat: Use mild chiles for flavor without burn.

Leftovers That Love You Back

Cook once, eat twice. Make burritos, tostadas, quesadillas, or bowls the next day. Freeze flat in bags for busy nights.

Your Next Pot: Start Here

Pick a bean. Rinse. Cover with water. Add onion. Simmer till soft. Salt to taste. Eat with rice, tortillas, and salsa. Smile. You did it.

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