Dried red beans

Dry red beans are a variety of legume highly valued in Latin American and global cuisine for their mild flavor and creamy texture when cooked. These are small, dried nuts with an intense red color that must be soaked and boiled before being used in various recipes.

Their origin dates back to pre-Columbian civilizations in America, where beans were an essential part of the diet along with corn and squash. Today, red beans are cultivated in multiple Latin American countries, such as Mexico, Colombia, Venezuela, and Central America, as well as in other regions of the world.

Regarding their nutritional properties, dry red beans are an excellent source of vegetable protein, dietary fiber, B-complex vitamins, and minerals such as iron, magnesium, and potassium. Furthermore, they are low in fat and help promote digestive and cardiovascular health.

In different Hispanic American countries, dry red beans are known by various names, such as porotos rojos in Argentina and Chile, habichuelas rojas in the Dominican Republic and Puerto Rico, or simply frijoles colorados in several regions.

This ingredient is essential in traditional dishes like chili con carne, stews, cold salads, and soups, providing flavor, texture, and significant nutritional value.