Black bean garlic sauce

Black bean and garlic sauce is a traditional preparation that combines the intensity and aroma of garlic with the richness and creamy texture of black beans, creating a flavorful sauce that is perfect to accompany meats, tortillas, rice, or as a complement in various Latin American dishes.

Origin: This sauce has its roots in Latin American cuisine, especially in Caribbean and Central American countries where black beans are a staple food. Its preparation fuses indigenous techniques and flavors introduced by Spanish colonization, resulting in a tasty and nutritious condiment that has become popular in various Spanish-speaking regions.

Properties: Black bean and garlic sauce is an important source of plant-based proteins, fiber, and antioxidants. Black beans provide iron, magnesium, and B-complex vitamins, while garlic contributes natural anti-inflammatory and antibacterial compounds, in addition to enhancing the dish's flavor and aroma. This ingredient is ideal for vegetarian and vegan diets due to its nutritional value and its ability to enhance flavors.

Synonyms in Spanish from Hispanic America: This sauce can also be found under names such as salsa de ajo con porotos negros (in areas of Argentina, Chile, and Uruguay), aderezo de ajo con frijoles negros, or simply salsa de ajo y frijoles. In some regions, black beans are called caraotas negras (Venezuela) or judías negras (Mexico), although the most common term for the preparation is the first one.