Bean paste

Ground bean paste is a culinary preparation made from cooked and crushed beans until a smooth and creamy texture is obtained, similar to a thick purée. This ingredient is widely used in the traditional cuisine of various Latin American countries due to its versatility and high nutritional value.

Origin: Ground bean paste has its roots in the indigenous cultures of Mesoamerica, where beans have been a staple food for thousands of years. In Mexico and Central America, this paste is used in typical dishes such as enfrijoladas, tamales, or as a filling and side in various stews.

Properties: It is an important source of plant-based proteins, dietary fiber, complex carbohydrates, B vitamins, and minerals such as iron, magnesium, and potassium. Furthermore, ground bean paste provides sustained energy and contributes to a feeling of satiety, making it ideal for balanced and vegetarian diets.

Synonyms in Spanish from Latin America: depending on the region, this ingredient is also known as bean purée, refried beans (when cooked with fats and spices), or simply ground beans. In some places, when prepared with black beans, it is called ground black beans or black bean paste.