Small but Mighty: 5 Types of Beans to Try Next

We may not consider beans to be the most glamourous despite being packed with nutritional benefits, but did you know that there is a vast variety of colours and textures that originate from Mexico? In fact, the exact amount is up for debate – anywhere from about 20-70, to 200-400. Today we’re taking a look at 5 types of beans you should try the next time you get creative in the kitchen!

Moro
A cross between black and pinto beans (which, as you may have guessed, we’re big fans of), this less common bean is a great option for use in salads and refried beans. Thanks to the rich bean broth they create, Moro beans take soups to the next level.

Bayo
Similar in size to the pinto bean but with thinner skin, they range in various shades of brown and are a popular choice in central Mexico. They also offer a firm yet creamy texture, making them a great option for soups, stews, or refried beans. Bayo beans cook up in about half the time that pinto beans, making them a great option for those who are looking to save some time in the kitchen.

Ayocote Morado
A great choice for anyone who wants to eat a more plant-based diet while still feeling satisfied, these beans or big with a beefy texture. Originating from Oaxaca, they are grown across central and northern Mexico. They are a striking purple colour, which varies from season to season.

Vaquita
A smaller bean with a fudge-like density, these too can make fantastic refried beans. Their black and white patterning is striking and would create visual interest on any plate. The harvesting process is more complex than other varieties, which means it’s often done by hand.

Amarillo
With a colour as strong as its texture, the Amarillo bean ranges from light to rich yellow. Due to its denser starch, this bean is an ideal choice for soups and casseroles as it will hold its shape and texture to longer cooking times. Its more voluminous shape provides a contrast to other, more flat varieties such as the Ayocote Morado.