White dried beans

Dry white beans are a very popular legume in various cuisines throughout Latin America and the world. They are characterized by their uniform white color and oval shape, with a firm texture that softens when cooked, making them ideal for stews, soups, salads, and traditional dishes like cassoulet or white chili.

Their origin dates back to ancient Mesoamerican civilizations, where bean cultivation was fundamental for sustenance. Currently, dry white beans are cultivated in many regions of Latin America, including Mexico, Central America, and the Caribbean, as well as in Mediterranean countries and the United States.

Properties: Dry white beans are an excellent source of plant-based protein, dietary fiber, B-complex vitamins, and minerals such as iron, magnesium, and potassium. Furthermore, they are low in fat, help regulate intestinal transit, provide sustained energy, and contribute to cardiovascular health.

In different Hispanic American countries, they go by various synonyms, among the most common are: caraotas blancas secas (in Venezuela), porotos blancos (Chile, Argentina), alubias blancas (in some communities in Mexico), and simply frijoles blancos (white beans).

In cooking, their versatility allows them to be incorporated into both traditional and modern recipes, offering a mild flavor and a creamy texture that is enhanced by spices and herbs.