Bean flour

Bean flour is a fine powder obtained from dried and ground beans, commonly used in various culinary preparations to add flavor, texture, and nutritional value. This ingredient is especially popular in Latin American cuisine and other regions where beans are a staple food.

Origin: Bean flour comes from the processing of different bean varieties, such as black beans, pinto beans, or red beans, cultivated since ancient times in Mesoamerica and other parts of the Americas. Its use has spread thanks to its versatility and nutritional benefits.

Properties: Bean flour is rich in plant-based proteins, dietary fiber, B-complex vitamins, and minerals such as iron, magnesium, and potassium. Additionally, it is an excellent gluten-free alternative for those with intolerances or those seeking healthier options. Due to its fiber and protein content, it helps improve digestion and provides a greater feeling of fullness in preparations.

Synonyms in Spanish from Latin America: depending on the region, bean flour may also be known simply as harina de poroto (Argentina, Uruguay), harina de fríjol (various areas of Central America), or harina de habichuela (Puerto Rico and the Caribbean).

In cooking, bean flour is used to prepare breads, tortillas, tamales, soups, thickeners for stews, and baked goods, providing a mild flavor and a pleasant texture.