Beans are a crucial part of any Mexican meal, where the black bean is the most common bean used generally speaking. However, speaking regionally, it is favored in the Southern states and also in Veracruz. In the northern areas of Mexico, the lighter colored beans such as the Pinto are more common, and in the center areas, both kinds are eaten as well as Peruvian beans (continue for more information and a photo).
Continue reading Beans: Black Beans
Fava beans have been around for quite a long time. Ancient Egyptians prized them so much that they were buried with them inside of their tombs! Originally native to Africa and southwest Asia, today Favas are cultivated all over the world. Thanks to the Spaniards, Mexicans have been enjoying them since the XVI century, in may different ways.
Filled with nutrients and Vitamins, they are also filled with a deep strong flavor. In Central Mexico, they are commonly found fresh at markets in the spring time where they range in size from the mini to the large and in colors from the pale green to the deep purple. When fresh, they come with a shell and a leathery skin underneath it, both of which needs to be removed before eating. Which can be quite laborious. Then they are eaten in soups, stews and salads mostly (continue for more information and photos).
Continue reading Beans: Fava Beans