Spicy beans

Spicy beans are a variety of beans prepared or seasoned with spices and chilies that give them an intense and characteristic flavor, very popular in Latin American cuisine. Beans, in general, are edible seeds from plants of the genus Phaseolus, widely cultivated and consumed since pre-Columbian times.

The origin of beans dates back to Central and South America, being a staple food in countries such as Mexico, Guatemala, Colombia, and Venezuela. The preparation of spicy beans usually involves ingredients like chili, garlic, onion, cumin, and sometimes tomato, which add a touch of flavor and depth, ideal for accompanying traditional dishes such as tacos, burritos, stews, and soups.

From a nutritional point of view, beans are an excellent source of plant-based protein, fiber, B vitamins, and minerals such as iron, magnesium, and potassium. The addition of spicy spices can help improve digestion and provide antioxidant effects.

In the Spanish of Hispanic America, spicy beans may also be known as porotos picantes (Argentina, Chile), habichuelas picantes (Caribbean), or simply as frijoles con chile in various regions. Although the name varies, the central idea is the same: beans seasoned with condiments that give them a spicy and aromatic flavor, indispensable in numerous home and traditional recipes.