Beans have long been a fundamental component of the Mesoamerican culinary tapestry, with Mexico serving as a focal point for their cultivation and consumption. Stretching back millennia, the history of beans in the region predates the Spanish conquest, finding roots in the agricultural practices of ancient civilizations like the Aztecs and the Maya. With the arrival of the Spanish in the 16th century, the Columbian Exchange introduced new bean varieties, enriching the culinary landscape. Despite centuries of cultural shifts, beans maintained their importance in Mexican cuisine, with staples like refried beans and Mexican bean stew. Mexico is a significant producer of beans and it also has to import from other North American and Latin American countries to supplement demand. They sit at #7 for production in tons. While Mexico is not the top consumer of beans, they are still a significant consumer sitting at #3 in the world for most pounds consumed.
As of the past few years, Mexico has seen its bean consumption going down and there are a few reasons for this. The first of these reasons being the stereotype found in a study done by the National Autonomous University of Mexico. They report that people are more and more convinced that beans are only consumed by poor people. While beans are a cheaper source of protein, they are still a crop that give consumers proper nutrients. A meal does not have to cost a lot of money in order to be considered a proper/balanced meal. Another reason for this is due to the fact that if not prepared correctly, beans can cause excess flatulence. If not prepared correctly, the complex carbohydrate oligosaccharide is digested in the large intestine by bacteria which produces gas. Since humans cannot digest this carbohydrate naturally in the stomach, soaking the beans overnight and discarding that soaking water will leech out the oligosaccharides thus reducing or completely eliminating flatulence.
Today, beans continue to be a vital element in Mexican agriculture and nutrition, reflecting a rich history deeply embedded in the nation’s cultural and culinary heritage. While beans are not the only pulse crop that existed in the Mesoamerican diet, they are certainly one of the most important crops to the region as they were integral to the “Three Sisters” agricultural system, coexisting with maize and squash. This companion cropping system used by Native Americans allowed for the entire field to contribute to the success of the other crops in a sustainable and mutually supportive way. It not only maximized the efficient use of space but also enhanced soil fertility and reduced the need for excess fertilizers.
