Brown beans

Brown beans are a variety of legumes highly valued in Latin American cuisine for their mild flavor and creamy texture. These are dried seeds that, when cooked, acquire a dark brown color and a tender consistency, ideal for stews, soups, salads, and traditional dishes.

Origin: Brown beans originate from Central and South America, where they have been cultivated since pre-Columbian times. They are especially popular in countries such as Mexico, Colombia, Peru, and Venezuela, forming an essential part of the daily diet and local gastronomy.

Properties: These beans are an excellent source of plant-based protein, dietary fiber, and minerals such as iron, magnesium, and potassium. Additionally, they contain antioxidants and are low in fat, making them a nutritious food that is beneficial for the cardiovascular system and digestion.

Synonyms in Spanish from Latin America: Depending on the country, brown beans may also be known as porotos colorados (Argentina, Chile), caraotas coloradas (Venezuela), or simply frijoles colorados. It is important to note that while similar varieties exist, the names may vary slightly by region.