White beans

White broad beans are a variety of legume characterized by their cream or pearly white color and their medium to large size. They are edible seeds from the Vicia faba plant, known for their mild flavor and buttery texture once cooked, which makes them ideal for a wide variety of recipes, from stews and salads to purées and soups.

Native to the Mediterranean region, white broad beans have been cultivated since antiquity and their consumption is now widespread in many parts of the world, especially in Latin America, Europe, and the Middle East. Their cultivation is important due to their ability to fix nitrogen in the soil, benefiting sustainable agriculture.

Regarding their nutritional properties, white broad beans are an excellent source of plant-based protein, dietary fiber, B vitamins (such as folate), and minerals like iron, magnesium, and potassium. Additionally, they provide slow-digesting carbohydrates, which helps provide sustained energy and maintain satiety.

In different regions of Latin America, white broad beans may be known by various names or synonyms that facilitate their identification in local recipes. Among these terms are: "habas secas" (dried broad beans), "habas crudas" (raw broad beans), and in some cases simply "haba" (broad bean), although it is important to distinguish them from fresh green broad beans (in pods).

Their versatility in cooking makes them an essential ingredient in traditional dishes such as ajíaco, legume stews, fresh salads, or even as a base for vegetable butters and pâtés.