Dried white beans

Dried white beans are a variety of legume very popular in the cuisine of various regions, especially in Latin America and Europe. They are characterized by their medium to large size, oval shape, and creamy white color. Being dried, they require pre-soaking to soften before cooking, which makes them ideal for preparations such as stews, soups, salads, and purées.

The origin of white beans dates back to the ancient civilizations of Central and South America, where they have been a fundamental part of the diet since pre-Columbian times. Today, they are cultivated in many parts of the world, adapting well to temperate climates.

Regarding their properties, dried white beans are rich in plant-based protein, fiber, iron, potassium, and antioxidants. These nutrients contribute to a balanced diet, promote digestive health, and help maintain adequate energy levels and cholesterol control.

In the Hispanic American context, the most common synonyms for dried white beans are: porotos blancos (Argentina, Chile, Uruguay), alubias blancas (in some parts of Mexico and Central America), and simply frijoles blancos. They are sometimes also called haba blanca seca, although this term can cause confusion with other legumes.

This ingredient is versatile and essential in many traditional and contemporary recipes, providing a creamy texture and mild flavor that pair perfectly with spices and other foods.