Bean soup with bacon

Bean soup with bacon is a traditional and comforting dish very popular in various regions of Latin America. It is a thick soup prepared with beans, generally black, red, or pinto, accompanied by bacon which provides a smoky flavor and a crispy texture that enhance the stew.

This food has its origins in peasant cuisine, where beans were an accessible and nutritious source of proteins and fiber. The addition of bacon, a fundamental ingredient in many culinary cultures, adds an intense flavor and a touch of fat that balances the mildness of the beans. Bean soup with bacon is common in countries such as Mexico, Guatemala, El Salvador, and Colombia.

Among its nutritional properties, it stands out for its high content of plant-based proteins and dietary fiber thanks to the beans, in addition to the fats and animal proteins provided by the bacon. It is an energizing preparation that helps maintain a feeling of fullness and provides minerals such as iron, potassium, and magnesium.

Regarding synonyms in the Hispanic world, this dish can be found referred to simply as bean soup, but it is also common to hear it called bean broth with bacon, beans with pork rinds (in some regions where bacon is substituted or combined with pork rinds), or even bean pottage with bacon in more formal or traditional contexts.

This ingredient is very versatile in the kitchen, whether as a base or an accompaniment in other recipes, providing unique flavor, texture, and nutritional value.