Roman beans

Romano beans, also known as green beans or string beans in some regions of Latin America, are a variety of legume characterized by their long, flat, and deep green pods. These beans are part of the legume family and are highly valued in cooking for their mild flavor and tender texture when properly cooked.

Originating in Mediterranean regions and later spreading throughout Europe and the Americas, romano beans have been cultivated for centuries for their versatility and nutritional value. In recipes, they can be consumed fresh, in stews, salads, stir-fries, or as a side dish, adding a fresh and healthy touch to meals.

In terms of properties, romano beans are an excellent source of dietary fiber, vitamins (especially vitamin C and B-complex vitamins), minerals such as iron and magnesium, and are low in calories and fat. This makes them an ideal ingredient for balanced and healthy diets.

Depending on the country, the most common terms for this food are: ejotes (Mexico), chauchas (Argentina, Chile), porotos verdes (Chile), and simply green beans in Spain. In culinary contexts, it is advisable to verify the local term to facilitate the search and preparation of recipes.