I'm starting this one off with a diatribe of sorts but not actually an all out rant
It's mostly a journey of discovery.
If you look at any Google search and ask what Mexico's favorite bean is 9 out of ten times it will say pinto beans.
In turn it's the favorite bean in Tex-Mex food.
But there's a problem a glaring problem.
What if you were to ask what Americans favorite dried bean was.
Most likely in the south and south west t might be pinto beans.
The north east and north it might be something else.
Pinto beans are the cheapest of them all though.
Many Texans won't eat anything but pinto beans.
In Mexico it really depends on the region of Mexico.
In the north it's pinto in the middle section it's mayocoba or the bayou bean.
In the south it's black beans.
Personally the pinto bean is my least favorite along with kidney beans or any small red beans.
The Mexican markets around me have three or 4 types of dried beans in bulk.
Pinto black red and mayocoba.
I have never seen one without mayocoba and pinto.

Here's an article about Mexico's beans from Cooks without borders.


https://cookswithoutborders.com/new-sto ... n-mayocoba

the beans we buy in bulk are black, kidney, garbanzo, navy, and pinto beans
thats what we use the most. kidney, and garbanzo, we like the best, and eat
the most. navy we use for soup. great northern beans would be a soup substitute.
we pressure cook them and throw them in salads. kidney, we use in chili. use any
one to throw in spaghetti sauce if you like. the black beans, we got from an organic
farmer in the thumb region of the state when we were down there a couple years. we
know the guy. we buy organic. any time, there is a chance round up will be used to
kill a crop. so, grains, and beans, we stay organic.


keith

I was raised on every type of dried bean and cowpea type available.
I miss the crowder peas we used to get.
I think we grew them but I'm sure the store had them where we lived.
I just found some on line 67 dollars for 25 pounds.
That's about 2.68 a pound.
Way less money buying in bulk.
I have no idea if they charge shipping or what it would be.

https://www.cajungrocer.com/camellia-cr ... TY2n7F3vk-

Ethnicity is the biggest factor in the popularity, or lack thereof, of individual bean varieties, here. It's complicated, so I'll try to remember to address this subject when I have time.

I'll grow and eat anything, with 500+ bean varieties under my belt (literally and figuratively).

We are pretty much like tormato, all beans can be good and there's so many ways to fix them.

I guess my mother influenced me with all the different beans I eat.
Not for sure about my father because he didn't cook and ate what was on the table.
My mother was half French Canadian and half old world French with olive skin indicating her family was from the Mediterranean.
We didn't grow up eating traditional or stereotypical Texas food that Texas is known for today.
Lots of European influence with Mexican mixed in because my mom liked it.
I have no idea where she picked up a taste for spicy hot food.
Remember this was the 50s and 60s and there wasn't a Mexican restaurant around every corner and it wasn't popular in the north.
Whatever kind of bean they sold in the store we ate it.