Bean broth

Bean broth is a nutritious and delicious broth made from cooking beans, typically black or pinto, with water, spices, and sometimes vegetables like onion, garlic, and chili. This ingredient is fundamental in many traditional Latin American recipes, as it provides a deep flavor and a creamy texture that enriches soups, stews, and rice dishes.

Bean broth has its origins in the indigenous cuisines of Mesoamerica, where beans have been a staple food for thousands of years. Its preparation and use have spread throughout the region, making it an essential component of the daily diet due to its high concentration of plant-based proteins and fiber.

Among its main properties, it is notable for its contribution of protein, dietary fiber, B-complex vitamins, and minerals such as iron and magnesium. Furthermore, bean broth is low in fat and aids digestion, making it a healthy option to complement various dishes.

In different Latin American countries, bean broth may be known by various names, although the most common designation is the same. However, some synonyms or related expressions are:

• Caldo de habichuelas (Caribbean and some areas of northern Latin America)
• Caldo de alubias (in regions influenced by Spanish cuisine)
• Agua de frijol (a term used in some countries to refer to the liquid resulting from cooking beans)

Bean broth is a versatile and essential ingredient that enhances the flavor and nutritional value of many traditional recipes, from soups and broths to rice and stews.