Mexican Beans: Varieties, Cooking Methods and Where to Buy in the UK

Beans: The Heart of the Mexican Diet

If tortillas are the body of Mexican cuisine, beans are its soul. Eaten at virtually every meal, from breakfast to dinner, beans provide the protein, fibre and sustenance that has sustained Mexican civilisation for millennia. Together with corn and chillies, beans form the sacred trinity of Mexican cooking.

Yet in the UK, beans are often an afterthought in Mexican cooking, reduced to a dollop of tinned refried beans on the side of a plate. This guide will change that, introducing you to the wonderful world of Mexican bean cookery and showing you where to source the best varieties in Britain.

The Main Varieties

Black Beans (Frijoles Negros)

The king of beans in southern and eastern Mexico, particularly in Veracruz, Oaxaca, Chiapas and the Yucatan Peninsula. Black beans have a deep, earthy flavour with a slightly sweet undertone. Their dark cooking liquid (called "bean broth" or caldo de frijol) is considered a delicacy in itself.

Best for: Frijoles de olla (pot beans), enfrijoladas, soups, refried beans, as a taco filling, alongside rice.

UK availability: Widely available. Tesco, Sainsbury's, Waitrose and Morrisons all stock tinned black beans. Dried black beans are available at most supermarkets in the dried goods aisle, as well as from health food shops and online retailers.

Pinto Beans (Frijoles Pintos)

The most popular bean in northern and central Mexico. Pinto beans have a creamy, slightly nutty flavour and a beautiful speckled appearance (pinto means "painted"). They are the classic choice for refried beans and the beans most likely to accompany a plate of tacos in Mexico City.

Best for: Refried beans, charro beans, burritos, as a side dish.

UK availability: Tinned pinto beans are available at most UK supermarkets. Dried pinto beans are less common in mainstream shops but readily available at health food shops, Latin American shops and online from retailers like Amazon, Hodmedod's and various health food brands.

Kidney Beans (Frijoles Rojos)

Whilst not as traditional in Mexican cuisine as black or pinto beans, red kidney beans are used in certain regional dishes, particularly in some versions of chilli and in rice and bean dishes. Their firm texture holds up well in stews.

UK availability: Extremely common. Available everywhere.

Peruano (Canario) Beans

Pale yellow beans with a creamy, buttery texture that is prized in western Mexico. They cook to a beautiful, smooth consistency and make exceptional refried beans.

UK availability: Difficult to find in mainstream shops. Available from specialist Latin American shops and some online retailers. Cannellini beans are a reasonable substitute.

Flor de Mayo Beans

A gorgeous pink-and-cream mottled bean that is popular in central Mexico. Slightly sweeter than pinto beans with a creamier texture.

UK availability: Rare in the UK. Borlotti beans are the closest readily available alternative.

Cooking Beans from Scratch: Frijoles de Olla

Frijoles de olla (pot beans) is the foundational bean preparation in Mexican cooking. A pot of beans simmers gently with onion, garlic and herbs until tender, producing both perfectly cooked beans and a rich, flavourful broth.

Basic Recipe

• 500g dried black or pinto beans
• 2 litres water
• Half an onion
• 2 cloves garlic
• 1 sprig of epazote (traditional, available from Mexican shops) or 2 bay leaves
• 2 tbsp lard or vegetable oil
• Salt (added towards the end of cooking)

Method

1. Sort and rinse: Spread the beans on a tray and remove any stones, broken beans or debris. Rinse thoroughly.
2. To soak or not to soak: Soaking is optional. Soaking overnight (8-12 hours) reduces cooking time by about 30-45 minutes. If you forget, do not worry. Mexican grandmothers often cook beans without soaking.
3. Cook: Place beans in a large pot with the water, onion, garlic and epazote or bay leaves. Bring to a boil, then reduce to a gentle simmer. Cover partially.
4. Simmer patiently: Cook for 1.5-3 hours (depending on whether soaked) until the beans are completely tender. The key is gentle, steady heat. Vigorous boiling breaks the beans.
5. Season: Add salt only in the last 30 minutes of cooking. Adding salt too early can toughen the skins. Add the lard or oil at this stage too, which enriches the broth.
6. Rest: Let the beans sit in their broth for at least 30 minutes before serving. They improve significantly with resting.

Pressure Cooker Method

If you have a pressure cooker or Instant Pot, beans can be cooked in about 25-35 minutes (without soaking). This is how most modern Mexican households cook beans.

• Place all ingredients in the pressure cooker
• Cook on high pressure for 25 minutes (black beans) or 30 minutes (pinto beans)
• Natural release for 15 minutes
• Check tenderness and cook for 5 more minutes if needed

Refried Beans (Frijoles Refritos)

The name is slightly misleading. Refritos does not mean "refried" but rather "well-fried." The beans are mashed and fried in fat until they form a thick, creamy paste.

Recipe

• 3 cups cooked beans (with some broth)
• 3 tbsp lard, butter or vegetable oil
• Half an onion, finely diced
• 1 clove garlic, minced
• Salt to taste

Method

1. Heat the fat in a heavy frying pan over medium heat.
2. Sauté the onion until golden (5 minutes). Add the garlic and cook for 1 minute.
3. Add the beans with about 120ml of their broth. Mash with a potato masher or the back of a wooden spoon.
4. Continue cooking and mashing, adding more broth as needed, until you reach your desired consistency. Some prefer smooth, others chunky.
5. Season with salt. The beans should be creamy and spreadable, not stiff or dry.

Fat matters: Traditional refried beans use lard, which gives the best flavour. Butter is the next best option. Vegetable oil works for a vegan version but the flavour is milder.

Beyond the Basics: Other Bean Preparations

Frijoles Charros (Cowboy Beans)

A hearty, soupy bean dish from northern Mexico, loaded with bacon, sausage (chorizo), tomatoes and chillies. It is essentially a Mexican cassoulet.

Frijoles Borrachos (Drunken Beans)

Similar to charros but cooked with beer (hence "drunken"). The beer adds a subtle maltiness that works brilliantly with the pork and chillies. Use a Mexican lager or any pale lager available at your local off-licence.

Enfrijoladas

Tortillas dipped in a pureed bean sauce, folded and topped with cream, cheese and onion. A beautiful, simple dish that showcases beans as the star rather than a side.

Storing and Freezing Beans

• Fridge: Cooked beans keep for 4-5 days in their broth in an airtight container.
• Freezer: Beans freeze exceptionally well. Portion into zip-lock bags with their broth and freeze flat for up to 3 months. They defrost quickly and taste nearly as good as fresh.
• Batch cooking tip: Cook a large pot of beans on Sunday and use them throughout the week in different preparations: frijoles de olla on Monday, refried on Wednesday, bean soup on Friday.

Where to Buy Mexican Beans in the UK

• Tesco, Sainsbury's, Morrisons, Asda: Tinned black beans, kidney beans, pinto beans
• Waitrose: Dried black beans, tinned beans, sometimes dried pinto beans
• Health food shops (Holland & Barrett, Planet Organic): Good range of dried beans including less common varieties
• Latin American shops: Best selection, including peruano and other Mexican varieties
• Online: Amazon, Hodmedod's, Buy Wholefoods Online for bulk dried beans

For more recipes featuring beans, browse our recipe collection. Find specialist bean varieties at our recommended Mexican shops in the UK, and discover how restaurants prepare their beans by visiting our restaurant guide.