The genus Phaseolus is endemic to the Western Hemisphere, and includes some 70 species, five of which have been domesticated.
Beans are an herbaceous, climbing plant that feature pods that can be eaten fresh (green beans and tender beans); as well as dried seeds that are suitable for storage and later consumption (beans).
Sulfur, garbancillo, amarillo or canario (peruano or mayocoba) and mantequilla beans belong to the genus Phaseolus vulgaris. All these varieties are yellow in color (from dark to light) and regularly sized.
Canario beans are distinguished by their soft texture and their seeds’ pleasant flavor—qualities that put them in great demand—have a high protein content, and are an important source of minerals such as potassium, iron and folic acid.
Most canario bean consumption occurs in Mexico’s north and the nation’s Central Highlands. They are produced in the North Pacific (Sinaloa is the largest producer), Central Pacific (Nayarit and Jalisco) and Central Highlands. Prime season for fruits is February to March and in November.
Mexicans eat the foliage and red flowers as a form of quelite served in broths and stews, or as a complement to tamales and tacos. The tender pod is cooked as a vegetable and becomes a garnish for soups and stews. Tender seeds, raw or cooked, are an ingredient in tamales and stews with sauces. Mature and dry seeds are cooked to make numerous dishes or as a complement to stews; cooked, along with their broth, known as caldosa, they are used in dishes that include meat or sausage; are served refried, martajadas or ground as a base for sauces or soups.


Frijoles charros