Preserved black bean.

Preserved black beans are a traditionally used ingredient in Latin American cuisine, especially in recipes that require a nutritional contribution and a characteristic flavor. These are black beans that are cooked and then preserved through techniques such as canning, pickling, or drying, which facilitates their long-term storage and use.

The black bean is native to the Americas, with cultivation dating back to pre-Columbian times in regions such as Mexico and Central America. It has been a fundamental staple food due to its high nutritional value and versatility in cooking.

Regarding their properties, preserved black beans retain much of their original content of plant-based proteins, dietary fiber, minerals such as iron, magnesium, and potassium, as well as antioxidants like flavonoids. They are ideal for providing energy and promoting digestive health, in addition to being an excellent source of protein in vegetarian or vegan diets.

In different Hispanic American countries, black beans may have different synonyms or colloquial names, although the most common and recognized term is black beans. Some regional synonyms or related terms include: fréjol negro (Costa Rica), caraotas negras (Venezuela), porotos negros (Argentina, Chile, Uruguay), and alubias negras (in some areas of Mexico and Central America).

This ingredient is essential in traditional dishes such as gallo pinto, Brazilian feijoada (although it uses a similar variety), or Cuban moros y cristianos, and it provides a deep flavor and firm texture that enhances stews, soups, salads, and side dishes.