• Together with corn, chile, squash, and quelites (wild greens), beans are one of the basic products of the Mexican milpa (cornfield cropping system).
  • There are more than 150 species of beans, only 5 of which have been domesticated.

Beans belong to the legume family. It is a herbaceous climbing plant.

Fresh young green beans and tender beans from the bean pods can be consumed at this stage. Dried beans have a longer shelf life and can be kept in storage.

There are different species of beans, including: black beans, bayos (brown beans), oyocotes (yellowish to purple), and azufrado (Mayorcoba or Peruvian beans).

No

Nutricional Value: 

Beans contain vitamins, minerals, anti-oxidants, flavonoids, and fatty acids, including Omega-3.

Preparation: 

Beans are a basic staple especially for Mexico’s rural population; it is one of the most widely consumed foods and a common ingredient in Mexican cooking. More than 650 thousand individuals participate in its cultivation and harvest.

Many dishes are prepared with beans, such as beans cooked with pork, a typical dish from the Yucatán peninsula, one of the many dishes that can be made with this legume.

Basic Facts: 
  • Zacatecas is the leading state in bean cultivation, producing 60 percent of the nation’s total.
  • Every state in Mexico has a portion of land where beans are cultivated.
  • In 2013 Mexico planted beans in 1,842 of the nation’s 2,457 municipalities.
  • Mexico is ranked seventh on the list of world bean producers.
  • Average bean consumption is 11 kilos per person.
Regions: 
These are the states with the highest bean production during 2014:
1. Sinaloa
2. Nayarit
3. Zacatecas
Season: 
October, November, and December are the best months to harvest beans.
ENE ENE
FEB FEB
MAR MAR
ABR ABR
MAY MAY
JUN JUN
JUL JUL
AGO AGO
SEP SEP
OCT OCT
NOV NOV
DIC DIC

Moderate Production

Abundant Production