White beans

White beans are a type of legume very popular in the cuisines of various cultures, especially in Latin America and other regions of the world. These beans are characterized by their creamy white color, oval shape, and smooth texture when cooked, which makes them ideal for soups, stews, salads, and other traditional dishes.

The origin of white beans dates back to the Mesoamerican region, where they have been cultivated since pre-Columbian times. Over the centuries, their cultivation and consumption spread throughout the Americas, Europe, and other parts of the world, establishing them as an important source of plant-based protein.

Regarding their nutritional properties, white beans are rich in protein, dietary fiber, B-complex vitamins, iron, magnesium, and antioxidants. Their low-fat content and their ability to provide sustained energy make them a healthy ingredient for balanced and vegetarian diets.

In the culinary world and in different Spanish-speaking countries, white beans are known by various synonyms, which can vary by region:

• Alubias blancas (Spain and some Latin American countries)
• Porotos blancos (Chile, Argentina, and Uruguay)
• Frijoles blancos (Mexico and Central America, a variant of the word)
• Habichuelas blancas (Dominican Republic and the Caribbean)

Including white beans in your recipes not only adds a mild and versatile flavor but also a nutritional value that perfectly complements healthy and traditional preparations.