Spicy beans

Spicy beans are a variant of common beans prepared with a mixture of spices and chilies that gives them an intense and slightly spicy flavor. These beans can be of different types, such as black beans, red beans, bayos, or pintos, which are slowly cooked along with ingredients like garlic, onion, cumin, and various types of chili (fresh, dried, or powdered) to achieve a dish full of flavor and aroma.

The origin of spicy beans is deeply rooted in the traditional cuisines of Latin America, especially in countries like Mexico, Guatemala, and some regions of Central America, where beans are a staple food and preparations with chili reflect the rich local culinary culture. Their recipe varies by region, adapting to the types of chili and local techniques.

From a nutritional point of view, beans are an excellent source of vegetable protein, fiber, iron, and antioxidants. The incorporation of chilies adds vitamins A and C, as well as compounds that can stimulate metabolism and strengthen the immune system.

In different countries of Hispanic America, spicy beans may also be known as: beans with chili, charro beans (in Mexico), spicy porotos (in Chile and Argentina), or simply seasoned beans. These terms may vary depending on the region and the spices used.