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Kevin K

Sep 18, 2010, 3:54 PM

Post #1 of 10 (8257 views)

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finding black beans in Jalisco

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Here in Jalisco it seems the locals use mostly the yellow-white Peruano beans. They're tasty to be sure, but time in Oaxaca and Guatemala has made me a big fan of black beans. I'm starting to wonder if it's a lost cause to find these locally in any kind of decent condition. I bought some pre-bagged ones at Wal Mart that were clearly very old and took most of a day to cook, and I see the pre-bagged bulk ones at Super Lake were packaged in early 2009!

If I have to give up the black ones, are there any popular local types with superior flavor?
http://eatinglocalatlakeside.blogspot.com/

Peter

Sep 18, 2010, 6:47 PM

Post #2 of 10 (8242 views)

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Re: [Kevin K] finding black beans in Jalisco

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No one at your tianguis selling black beans? In the next state over to your south black beans are among the most common and it seems every manufacturer sells them packaged at Bodega Aurrera, Morelos brand, etc. Even the cooked and packed in a bag types like Valle Verde are right next to the peruanos and bayos.

It would seem your mercados and tianguis should have the freshest, perhaps. If not then I would think you would not have to go far in your travels to start seeing them. For some reason black beans are just not too popular around Lakeside?

sioux4noff

Sep 18, 2010, 10:26 PM

Post #3 of 10 (8228 views)

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Re: [Peter] finding black beans in Jalisco

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I don't know about where you are, buthere in the Puerto Vallarta area I have purchased grocer store bagged dry black beans and they are fine.

Kevin K

Sep 19, 2010, 8:42 AM

Post #4 of 10 (8213 views)

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Re: [Peter] finding black beans in Jalisco

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Thanks Peter. I'll try buying them at the semillas store in Chapala.

One never sees black beans in local restaurants and all of the pre-cooked beans for sale in the tortillerias and other small stores are Peruanos, so perhaps Michoacan is the northernmost bastion of black bean appreciation?
http://eatinglocalatlakeside.blogspot.com/

Bennie García

Sep 19, 2010, 12:10 PM

Post #5 of 10 (8204 views)

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Re: [Kevin K] finding black beans in Jalisco

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We use our share of black beans but usually for specific dishes (my favorite molletes gratinados are made with black beans). Otherwise we normally use a bean called azufrado. IMO much more flavorful than the peruano and are available locally.

Kevin K

Sep 20, 2010, 12:40 PM

Post #6 of 10 (8165 views)

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Re: [Bennie García] finding black beans in Jalisco

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Thanks, Bennie! I'll try them.
http://eatinglocalatlakeside.blogspot.com/

Anonimo

Sep 21, 2010, 3:35 AM

Post #7 of 10 (8134 views)

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Re: [Kevin K] finding black beans in Jalisco

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I've never been served black beans in a Michoacán restaurant. Often the beans siding the main course are tan or even off-white, and almost always semi to totally mashed.

We can find black beans in the bigger supermarkets.

Saludos,
Anonimo

esperanza

Sep 21, 2010, 6:15 PM

Post #8 of 10 (8110 views)

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Re: [Anonimo] finding black beans in Jalisco

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In Michoacán, the bean of choice is almost always peruano, just as it is in Jalisco. I gave a cooking class a couple of years ago to a group of young Michoacán restaurant cooks and waitstaff and, as I asked each of them which bean their mothers and grandmothers served, each replied, "Peruano." Peruano it is--they are the beans that cook to that tan or off-white color.

http://www.mexicocooks.typepad.com

Bennie García

Sep 21, 2010, 8:09 PM

Post #9 of 10 (8102 views)

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Re: [esperanza] finding black beans in Jalisco

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In my experience there is a wide variety of frijol served in Jalisco. If you go to the south and the coast peruano isn't nearly as prevalent as it is in the ZMG. In Guadalajara bayo, flor de mayo, flor de junio, azufrado are also widely served.

Peter

Sep 21, 2010, 10:05 PM

Post #10 of 10 (8093 views)

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Re: [Anonimo] finding black beans in Jalisco

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Your light tan beans are peruanos.

You are right. A lot of people have latched onto the peruano bean, probably in large part because of their "mush factor". They cook quickly, have a good flavor, are large beans, and get mushy very easily. They are good for that but it is also why they are not used for everything, sometimes best if the beans stay a little firm.

Peruanos have a good flavor but they are not my favorite bean. They get cooked here occasionally but this household generally prefers flor de mayo or junio - I really don't know the difference regarding those beans and some others that are similar, perhaps someone more knowledgeable would comment and shed some light, they look and taste the same to me.

Peruanos have become very popular and I like them OK but if I never saw another peruano I would not miss them. Not the same for black beans; even though we don't cook them nearly as often as mayos, black beans are indispensible for many things.