Mixture of dried beans

Dry bean mix is a combination of different types of dehydrated beans commonly used in cooking to prepare stews, soups, salads, and other dishes full of flavor and nutrition. This mix may include varieties such as black beans, bayo beans, pinto beans, red beans, white beans, and canary beans, among others, depending on the region or specific recipe.

Origin: Beans are native to the Americas, being one of the oldest and most fundamental crops in the diet of pre-Columbian civilizations. The combination or mix of dry beans has been part of the culinary tradition in various Latin American countries due to the diversity of beans cultivated in the region and the richness that each variety brings to the final dish.

Properties: The dry bean mix is an excellent source of plant-based protein, dietary fiber, B-complex vitamins, iron, magnesium, and antioxidants. Additionally, they are low in saturated fat and help improve digestion, control cholesterol, and provide sustained energy. By combining different types of beans, a broader nutritional profile and a balance in flavor and texture are achieved, enriching any recipe.

Synonyms in Spanish from Hispanic America: depending on the country, this ingredient may be referred to as mezcla de porotos secos (Argentina, Uruguay), mezcla de habichuelas secas (Puerto Rico, Dominican Republic), or simply mezcla de frijoles in Mexico, Colombia, and other countries.