Dried black beans

Dried black beans are black legume seeds that are dehydrated, widely used in the traditional cuisine of Latin America and the Caribbean. These beans, a variety of Phaseolus vulgaris, are valued for their intense flavor and creamy texture when cooked, making them a staple ingredient for dishes such as rice and beans, soups, stews, and salads.

The origin of black beans dates back to pre-Columbian civilizations in Mesoamerica, where they were cultivated and consumed by indigenous cultures like the Mayans and Aztecs. Today, they are a common food in countries such as Mexico, Cuba, Puerto Rico, Colombia, Venezuela, and Brazil.

Regarding their nutritional properties, dried black beans are an excellent source of plant-based protein, dietary fiber, iron, magnesium, and antioxidants. Their high fiber content promotes digestion and helps control blood sugar levels, while their protein content makes them an ideal option for vegetarian and vegan diets.

In different Spanish-speaking regions, dried black beans have various synonyms, such as porotos negros (Argentina, Chile), caraotas negras (Venezuela), fréjoles negros (Mexico), or simply negros. Each term may vary slightly depending on the country, but all refer to the same essential ingredient in Latin American gastronomy.