Dried beans
Popularity 26 recipes

Used in multiple popular recipes

Ingredient Information

Name

Dried beans

Category

Legumbres

Popularity

26 recipes

Status

Inactive

Description

Dried beans are the dehydrated seeds of various varieties of Phaseolus vulgaris and other species, widely used in the traditional cuisines of Latin America and the Caribbean. They are a staple food rich in protein, fiber, B-complex vitamins, and minerals such as iron, magnesium, and potassium. Their origin dates back to pre-Columbian cultures, where they were cultivated and consumed as an essential source of nutrition.

In a culinary context, dried beans require prior soaking and prolonged cooking to soften them and facilitate digestion. They are very versatile and are a fundamental base for dishes such as chili, feijoada, refried beans, and numerous soups and stews.

In different Spanish-speaking countries in the Americas, dried beans go by various names or synonyms, including porotos secos (Argentina, Chile, and Uruguay), habichuelas secas (Dominican Republic), caraotas secas (Venezuela), and alubias secas (in some regions). Regardless of the name, this ingredient is a must-have in the pantries of thousands of households for its flavor, nutritional value, and versatility in the kitchen.

Nutritional Properties

16.6g
fiber
444mcg
folate
5.1mg
iron
2.1mg
niacin
1483mg
potassium
0.9mg
thiamine
341
calories
171mg
magnesium
21.6g
protein
0.2mg
vitamin b6
1.2g
total fat
62.4g
carbohydrates

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