Dried white beans

Dried white beans are the dehydrated seeds of various bean varieties characterized by their white or cream color. They are a staple ingredient in many traditional cuisines of Latin America, Europe, and other parts of the world due to their mild flavor and creamy texture when cooked.

Origin: White beans originated in the Americas, where they have been a fundamental part of the diet since pre-Columbian times. Over time, their cultivation spread to other regions, adapting to various climates and soils. In Latin America, dried white beans are very common in typical dishes from Mexico, Central America, and the Caribbean.

Properties: Dried white beans are an excellent source of plant-based protein, dietary fiber, B-complex vitamins (such as folate), and essential minerals like iron, magnesium, and potassium. Additionally, they are low in fat and help maintain stable energy levels, making them an ideal food for healthy and balanced diets.

Synonyms in Spanish from Latin America: depending on the country and variety, they may also be known as porotos blancos (Argentina, Chile), habichuelas blancas (Dominican Republic, Puerto Rico), alubias blancas (in Spain, although not Latin America), or simply frijoles blancos.

In cooking, dried white beans are used in a wide variety of recipes, from stews and soups to salads and purees, where they provide flavor, texture, and essential nutrients.