Dried pink beans

Dried pink beans are a type of legume highly valued in Latin American cuisine, especially in Mexico and other countries in the Caribbean and Central America. These beans are characterized by their medium size, elongated shape, and a pink or salmon color when dry, which softens and becomes creamier when cooked.

Origin: Pink beans are native to Mesoamerica, a region that includes parts of Mexico and Central America, where they have been cultivated for centuries as an important source of vegetable protein. Their cultivation and consumption are deeply rooted in indigenous culinary traditions.

Properties: Dried pink beans are an excellent source of protein, dietary fiber, iron, and complex carbohydrates, making them a nutritious and energizing food. They are low in fat and contain natural antioxidants. Furthermore, their high fiber content helps improve digestion and maintain healthy blood sugar levels, which is beneficial for people with diabetes or cardiovascular issues.

Synonyms in Spanish from Hispanic America: Depending on the country, dried pink beans may be known by different names, such as frijol peruano (Mexico), caraotas rosadas (Venezuela), porotos rosados (Argentina and Chile), or simply frijoles colorados in some regions.

This ingredient is ideal for preparing stews, soups, salads, and traditional dishes like frijol con puerco or Caribbean and Central American variations of feijoada, providing a mild but characteristic flavor and a creamy texture after cooking.