What sort of beans do Mexicans eat?

Mexicans eat a wide variety of beans, but some of the most popular include:

Common Beans:

* Black Beans: (Frijoles Negros) - A staple in many Mexican dishes, often used in soups, stews, and as a side dish.

* Pinto Beans: (Frijoles Pintos) - Another very common bean, often used in refried beans, burritos, and tacos.

* Kidney Beans: (Frijoles Colorados) - Used in stews, soups, and salads, sometimes added to dips and spreads.

* Lima Beans: (Frijoles Canarios) - A smaller bean often used in soups, stews, and salads.

* Red Beans: (Frijoles Rojos) - Used in chili, soups, and stews, often served with rice.

* Chickpeas: (Garbanzos) - Used in salads, soups, and stews, sometimes made into hummus.

Less Common, but Still Enjoyed:

* Fava Beans: (Habas) - Often eaten in soups, stews, and salads.

* String Beans: (Ejotes) - Often used as a vegetable side dish or in stir-fries.

* Broad Beans: (Alubias) - Used in salads, soups, and stews, often eaten in the spring.

Regional Specialties:

* Tepary Beans: (Frijoles Teparies) - Found in Northern Mexico, used in stews and soups.

* Bayo Beans: (Frijoles Bayos) - Found in Central Mexico, used in stews and soups.

* Borlotti Beans: (Frijoles Borlotti) - Found in Southern Mexico, used in salads and stews.

It's important to note that the specific types and varieties of beans eaten in Mexico can vary significantly depending on the region. For example, black beans are very popular in the south, while pinto beans are more commonly consumed in the north.

Overall, beans are a staple food in Mexican cuisine and are used in a wide variety of dishes. Their versatility and nutritional value make them an essential part of the Mexican diet.