Dried red beans

Dry red beans are a variety of legumes very popular in Latin American and Caribbean cuisine. They are characterized by their deep red color and elongated shape, and when cooked, they develop a soft and creamy texture ideal for soups, stews, salads, and traditional dishes like rice and beans or chili.

The origin of red beans is found in Central America and Mexico, where they have been cultivated since pre-Columbian times. Currently, they are an essential food source in many regions due to their high nutritional content and versatility in the kitchen.

Regarding their properties, dry red beans are an excellent source of plant-based protein, dietary fiber, B-complex vitamins, iron, magnesium, and antioxidants. They are ideal for balanced, vegetarian, and vegan diets, helping to improve digestion and maintain healthy blood sugar levels.

In different Hispanic American countries, dry red beans are known by various names, among them: porotos rojos (Chile, Argentina, Uruguay), habichuelas rojas (Dominican Republic, Cuba, Puerto Rico), caraotas rojas (Venezuela), and simply frijoles colorados in some regions.