Black bean liquid

Bean broth is the thick, nutrient-rich water obtained from cooking beans. This liquid, also known as bean water or bean stock in various Latin American countries, contains the concentrated flavor and soluble compounds released from the beans during cooking.

Bean broth is especially valued in traditional Latin American cuisine, where beans are a staple food. Originating from legumes cultivated for thousands of years in the Americas, particularly in Mexico and Central America, the broth is a versatile ingredient that can be used in soups, stews, sauces, or even as a base for making more nutritious broths.

Regarding its properties, bean broth retains a large portion of the proteins, soluble fibers, vitamins, and minerals released during cooking, such as iron and potassium. Furthermore, this liquid is low in fat and can be a natural alternative for improving the texture and flavor of various preparations without the need to add fats or industrialized broths.

Depending on the country, bean broth may go by different names, including: bean water (Mexico, Central America), bean stock (Colombia, Venezuela), and aguafreja in some regions of Peru. In all cases, its use in cooking is appreciated for providing an authentic flavor and a creamy texture to traditional dishes.