Red split beans

Split red beans are a type of legume widely used in traditional Latin American and Caribbean cuisine. They are made from common red beans that have been split in half, which facilitates cooking and gives dishes a softer, creamier texture. This ingredient is fundamental in soups, stews, salads, and purées, providing an earthy and slightly sweet flavor.

The origin of the red bean dates back to the Americas, particularly in regions of Mexico and Central America, where it has been cultivated and consumed for thousands of years. It is an essential source of plant-based protein for many cultures in the region.

Regarding its nutritional properties, split red beans are an excellent source of dietary fiber, protein, iron, potassium, and antioxidants. They help regulate intestinal transit, contribute to a feeling of fullness, and are beneficial for cardiovascular health and blood glucose control.

In different Spanish-speaking countries, split red beans are known by various synonyms, such as split red kidney beans, split red poroto beans, or simply red beans, depending on the region and the type of preparation.

This ingredient is ideal for those looking to enrich their recipes with plant-based proteins and soft textures, perfect for soups, creams, or traditional stews.