BAYO BEANS (Carioca)

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).
Bayo, rebocero, canelo, vaquita, flor de mayo and acerado beans belong to the genus Phaseolus vulgaris. All these varieties are brown (light to dark) and grow to different sizes that vary in length and width.
Bayo and flor de mayo beans are known for their seeds’ soft texture and pleasant flavor, which places them in great demand. They bear a substantial protein content.
The greatest bayo bean consumption occurs in the north of Mexico and the nation’s Central Highlands. They are produced in the North Pacific, North Highlands and Central Highlands.
The fruits’ prime season is from February to April.
Mexicans use the plant’s foliage and white flowers as a quelite that goes into broths and stews or as a complement to tamales and tacos.
The tender pod is cooked as a vegetable and included as a side dish in soups and stews. Tender seeds, raw or cooked, complement tamales and stews with sauces. Ripe and dried, seeds are cooked in numerous recipes or as an accompaniment to stews. Cooked along with their broth in soupy recipes called caldosas, they are used in dishes that feature meat or sausage, and are refried, martajadas or ground to serve as the base for sauces or soups.

Recipes

Puerto Nuevo lobster tacos
Frijoles charros
Enchiladas potosinas