Bean paste

Bean Paste is a versatile and nutritious ingredient used in various recipes in Latin American and Asian cuisines. It is a preparation made from cooked and ground beans until a creamy and thick consistency is achieved, similar to a dense puree. This paste can be made with different types of beans, the most common being black beans, bayo beans, or pinto beans.

The origin of bean paste is closely linked to the indigenous culinary traditions of Latin America, where beans have been a staple food for centuries. Furthermore, similar versions are found in Asian gastronomy, such as mung bean paste or red bean paste, used in both sweet and savory dishes.

Regarding its properties, bean paste is an excellent source of plant-based protein, dietary fiber, B vitamins, and minerals such as iron, magnesium, and potassium. It is a healthy and satiating option that provides energy and contributes to proper digestion.

In the culinary world, bean paste is used to prepare both savory dishes like tacos, enchiladas, stews, or to incorporate into sauces and fillings. It can also be used in vegetarian and vegan recipes as a substitute for other fattier ingredients.

In different Spanish-speaking countries, bean paste may be known by various synonyms, such as bean puree, poroto paste, fréjol paste, or simply poroto puree, depending on the region.