Mixture of dried beans

Dry bean mix refers to a varied combination of dehydrated beans that usually include black beans, pinto beans, red beans, white beans, and sometimes other types like chickpeas or lentils. These beans are a staple ingredient in many Latin American, Caribbean, and Mediterranean cuisines, recognized for their versatility and high nutritional value.

Origin: Beans originated in the Americas, specifically in Mesoamerica, where they have been cultivated for thousands of years. The practice of mixing various types of dry beans emerged to take advantage of different flavors, textures, and cooking times, thus providing a better nutritional and gastronomic profile to dishes.

Properties: The dry bean mix is an excellent source of plant-based protein, dietary fiber, minerals such as iron, magnesium, and potassium, and B vitamins. They are low in fat and help stabilize blood sugar levels, promoting digestive and cardiovascular health. Furthermore, they are economical and versatile, ideal for preparations like soups, stews, salads, and side dishes.

Synonyms in Spanish (Latin America): This mix is commonly known as combo de frijoles secos, mezcla de legumbres secas, or simply surtido de frijoles. In some countries, more specific terms are used depending on the types included, but the general idea remains a varied combination of dry beans for cooking.