The Mexican-Maya Pantry: Part Seven Beans and Rice
In our ongoing exploration of the Mexican-Maya pantry, we now turn our attention to two staples that form the backbone of many dishes: beans and rice. These humble ingredients are not just side dishes but integral components that carry cultural and historical significance in Yucatán cuisine. This article delves into the varieties, preparation methods, and cultural importance of beans and rice in the region.
Beans and rice are more than just food in the Yucatán Peninsula; they are a part of the cultural fabric. From family gatherings to festive occasions, these staples are ever-present, symbolizing sustenance and togetherness.
In traditional Yucatán households, a common meal includes "frijoles con arroz," where beans and rice are cooked separately but served together, often accompanied by tortillas and a side of salsa. This combination is not just economical but also provides a complete protein when combined. During festivals and celebrations, rice and beans are elevated with additional ingredients. For example, "moro de habichuelas" is a festive dish where black beans are cooked with rice, flavored with coconut milk, and served with fried plantains. This dish showcases the culinary creativity and resourcefulness of the region.
The local markets in the Yucatán Peninsula are brimming with fresh dried beans and rice, often sold in bulk. This accessibility ensures that these staples are a constant presence in the kitchen, ready to be transformed into nourishing meals. Let's take a look at the varieties of beans and rice that you would likely find in the region.
Beans:
Beans, or "frijoles," are a cornerstone of Mexican-Maya cuisine, providing essential nutrients and versatility in cooking. Let's explore some common types and their uses.
Black Beans (Frijoles Negros)
Black beans are perhaps the most iconic in Yucatán cuisine. If you simply say frijoles, it will likely be assumed you mean black beans. They are typically prepared in a dish known as "frijoles colados," where the beans are cooked and then blended into a smooth puree. There are differing opinions on how thick the beans should be. This is often served as a side dish or used as a base in various recipes.
Black beans feature in many other dishes, one of the most widely known being panuchos, where refried beans are used to stuff a tortilla before it is deep fried until crispy and then covered with fresh toppings. They also are used in a number of stews, or simply served refried as a side dish or even as a dip.
Pinto Beans (Frijoles Pintos)
While not as prevalent as black beans, pinto beans are still commonly used. They are often cooked whole and used in soups, stews, and refried beans. The creamy texture of pinto beans makes them a favorite for hearty, comforting dishes. Examples include “frijoles charros”, or cowboy beans, which is a northern dish that has become popular all throughout the country.
Bayo Beans (Frijoles Bayos)
Bayo beans are similar to pinto beans, but are lighter in color and have a thinner skin, which some believe make them better for stews and soups, as they absorb the flavor of their cooking liquid more easily. They are generally used in the same way as pinto beans and for the same recipes, with the choice between them being purely down to personal preference. In some parts of Mexico the popularity of one or other of the two can mean that only that kind is available.
White Beans (Frijoles Blancos)
White beans, though less common, are sometimes used as an alternative in traditional dishes like "frijol con puerco," a hearty pork and bean stew that is a staple in many households. This dish is often flavored with epazote and other local herbs.
Ibes Beans (Frijoles de Ibes)
Similar to lima beans, these slightly smaller white beans known as "ibes" in the Yucatán, are another significant variety in regional cuisine, particularly in dishes of Maya origin. They are commonly used in "sikil p'ak," a traditional dip made with roasted pumpkin seeds and tomatoes. The beans add a creamy texture to this flavorful dip. They are combined with ground pumpkin seeds to make the rich filling for “polcanes”
Peruvian Beans (Frijoles Peruanos)
Peruvian beans, or "mayocoba beans," are gaining popularity for their creamy texture and mild flavor. They are used in various stews and soups, adding a unique element to the dishes they accompany. They are larger than most of the other beans used in Mexican cooking and retain their shape better than smaller ones. They are mostly used as a mild alternative to other varieties, rather than being used in specific dishes of their own.
Garbanzo Beans (Garbanzos)
Garbanzo beans, or chickpeas, are another valuable addition to the Yucatán pantry. They are often used in stews and salads and are the primary ingredient in dishes like "garbanzos con espinacas," where they are cooked with spinach and local spices. Their nutty flavor and firm texture make them a versatile component in both traditional and contemporary recipes.
Rice
Rice, or "arroz," is a ubiquitous component of meals, serving as a versatile and neutral backdrop to the bold flavors of Mexican-Maya cuisine.
White Rice (Arroz Blanco)
White rice is by far the most commonly used variety. It is often prepared simply with garlic and onions, or more elaborately as "arroz a la mexicana," which includes tomatoes, peppers, and sometimes peas and carrots for a colorful and flavorful dish.
There are two grain lengths commonly used, the sinaloa variety is a medium to long grain rice, and is the most common. You will also find shorter grain morelos rice in markets and stores.
White rice is also used in deserts, such as the ever popular “arroz con leche.”
Brown Rice (Arroz Integral)
Although less traditional, brown rice has been gaining popularity due to its health benefits. It is used similarly to white rice but offers a nuttier flavor and chewier texture, making it a hearty addition to meals.
Red Rice (Arroz Rojo)
Red rice is not a variety of rice but is instead made by cooking rice with tomato caldo,or stock, and spices. It is a popular vibrant and flavorful alternative to plain white rice. It is often served with grilled meats and fish, adding both color and taste to the plate.
Cooking Techniques and Tips
Soaking and Cooking Beans
Soaking beans overnight is a traditional method to reduce cooking time and improve digestibility. Once soaked, beans are typically simmered with onions, garlic, and herbs until tender. A pressure cooker can also be used for quicker preparation.
Perfecting Rice
Achieving the perfect texture in rice is a matter of balance. A typical method involves sautéing the rice in oil until slightly translucent before adding water or caldo. This step helps to keep the grains separate and enhances the flavor.
Flavor Enhancements
Adding local herbs like epazote or hoja santa can elevate the flavor of beans and rice. Epazote is also used to counteract the gassy effects beans can have. Additionally, incorporating ingredients like chiles, tomatoes, and lime juice can bring a new dimension to these staples.
Conclusion
Beans and rice, simple yet profound, form the bedrock of the Mexican-Maya pantry. Their versatility and nutritional value, combined with deep cultural roots, make them indispensable in Mexican-Maya cuisine. As we continue our culinary journey, these humble ingredients remind us of the richness that lies in simplicity.
Stay tuned for more culinary explorations!
Want to know more about Mexican-Maya food? Check out the recipe section of our blog page for some great recipes from the Zona Maya and beyond, and check back for the rest of our series on the Mexican-Maya pantry.
If you want to sample the unique flavors of the Mexican Caribbean, the best place is in the kitchens of our local families. Na’atik’s MaS (Maya and Spanish) immersion students stay with local families during their time with us, sharing three meals a day with their host family. To find out more about how you can improve your language skills and experience the real Mexico, visit our immersion page or send our team an email at mas@naatikmexico.org today.