Bean sauce with chili

Bean sauce with chili is a traditional and versatile preparation widely used in Latin American cuisine, especially in Mexico and Central America. It is made from cooked beans (usually black or pinto beans) that are blended or mashed together with fresh or dried chilies, resulting in a thick and flavorful sauce that can vary in intensity depending on the type and amount of chili used.

Origin: This sauce has ancient roots in Mesoamerican gastronomy, where beans and chilies have been fundamental ingredients since pre-Columbian times. Its use is common in traditional dishes such as tacos, enchiladas, quesadillas, or as an accompaniment for meats and rice.

Properties: Bean sauce with chili is rich in plant-based proteins and fiber, thanks to the beans, and provides a characteristic spicy flavor from the chilies. In addition, it contains B-complex vitamins, iron, antioxidants, and anti-inflammatory compounds present in chilies, which can aid digestion and metabolism.

Synonyms in Spanish (Latin America): Depending on the country or region, this preparation may have various names such as spicy bean sauce, bean and chili mole, bean pipián, or simply beans with chili.