Black bean paste

Black bean paste is a versatile and nutritious ingredient made from cooked and ground black beans until a smooth and creamy texture is achieved. Its flavor is intense and slightly earthy, ideal for adding body and depth to a variety of dishes, from sauces and dips to fillings and stews.

The black bean is native to the Americas, where it has been traditionally cultivated and consumed in Latin American countries such as Mexico, Guatemala, and other parts of the Caribbean and Central America. Black bean paste is a staple in many Latin American cuisines, recognized for its energy contribution and nutritional value.

Properties: It is an excellent source of plant-based protein, dietary fiber, B-complex vitamins, and minerals such as iron, magnesium, and potassium. Furthermore, its high fiber content helps improve digestion and contributes to a feeling of fullness. It is a low-fat, cholesterol-free food, making it ideal for healthy and vegetarian diets.

Synonyms in Latin American Spanish: pasta de frijol negro, puré de frijol negro, crema de frijol negro, pasta de poroto negro (in countries like Argentina and Uruguay), and it may also be referred to simply as frijol molido or puré de porotos negros in some regions.