Dried beans

Dried beans are the dehydrated seeds of various varieties of Phaseolus vulgaris and other species, widely used in the traditional cuisines of Latin America and the Caribbean. They are a staple food rich in protein, fiber, B-complex vitamins, and minerals such as iron, magnesium, and potassium. Their origin dates back to pre-Columbian cultures, where they were cultivated and consumed as an essential source of nutrition.

In a culinary context, dried beans require prior soaking and prolonged cooking to soften them and facilitate digestion. They are very versatile and are a fundamental base for dishes such as chili, feijoada, refried beans, and numerous soups and stews.

In different Spanish-speaking countries in the Americas, dried beans go by various names or synonyms, including porotos secos (Argentina, Chile, and Uruguay), habichuelas secas (Dominican Republic), caraotas secas (Venezuela), and alubias secas (in some regions). Regardless of the name, this ingredient is a must-have in the pantries of thousands of households for its flavor, nutritional value, and versatility in the kitchen.