from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Southwestern U.S. A bean cultivated and used for food.
from the GNU version of the Collaborative International Dictionary of English
- In Mexico, the southwestern United States, and the West Indies, any cultivated bean of the genus Phaseolus, esp. the black seed of a variety of P. vulgaris.
- The beanlike seed of any of several related plants, as the cowpea. Frijoles are an important article of diet among Spanish-American peoples, being used as an ingredient of many dishes.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. the common bean plant grown for the beans rather than the pods (especially a variety with large red kidney-shaped beans)
Alubia blanco is the kind of frijol that I most frequently cook.
A Mexican friend here in Zacatecas a leading producer of beans (frijol) has pointed out the difference between frijol and frijoles.
Habas, which correctly should be just a type of frijol in México, are NOT Lima beans in Spain, but only the seed of a distantly related plant, the fava.
Because of this resemblence, Lima beans in México are called habas (although they are truly just a variety of frijol), and all other beans are called frijol.
I doubt if anyone has cataloged all the various types of frijol available in México and the rest of the Americas.
Some popular types of frijol commonly found in Mexico are:
Can't Post | Private Reply with all due respect, esperanza, judía IS EXACTLY the same as frijol!
Elsewhere in the Spanish-speaking world the word judía is used in place of frijol.
Greeting In some hispanic countries, judias is just the type of an specific frijol, as there are different type like; de Caritas, Negro, Blanco, Colorado, Garbanzos, Pintos, etc. Gerry Zaragemca
And for those interested in beans, ALL true beans originated in the Americas INCLUDING Lima beans, so should be called frijol in México.
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