What is frijole?

Frijole, also known as "frijoles" in its plural form, is a term used to refer to various types of beans commonly used in Mexican and Latin American cuisine. The word "frijole" is derived from the Spanish word "frijol," which simply means "bean."

There are several popular types of frijoles used in cooking, including:

1. Black Beans (Frijoles Negros): These are small, black beans with a creamy texture and a slightly sweet flavor. They are commonly used in dishes such as black bean soup, refried beans, and as a side dish in many Mexican meals.

2. Pinto Beans (Frijoles Pintos): Pinto beans are medium-sized beans with a speckled appearance. They have a creamy texture and a mild flavor. Pinto beans are widely used to make refried beans, chili, and bean-based stews.

3. Kidney Beans (Frijoles Rojos): Kidney beans are large, kidney-shaped beans with a deep red color. They have a slightly sweet and earthy flavor. Kidney beans are commonly used in chili con carne, rice and bean dishes, and salads.

4. Peruvian Beans (Frijoles Peruano): Peruvian beans are small, yellowish beans that are native to Peru. They have a buttery texture and a sweet, nutty flavor. They are often used in soups, stews, and rice dishes.

5. Garbanzo Beans (Frijoles Garbanzos or Chickpeas): Garbanzo beans are round and light brown in color. They have a firm texture and a nutty, slightly earthy flavor. Garbanzo beans are commonly used in various dishes, including hummus, falafel, and salads.

Frijoles are highly nutritious and rich in protein, fiber, vitamins, and minerals. They are a staple food in many Latin American countries and are often served alongside rice, tortillas, or used as a filling for tacos, burritos, and enchiladas.

In addition to being nutritious, frijoles also have a long shelf life and are relatively inexpensive, making them a popular and accessible ingredient in many households.