habichuelas

Habichuelas is the Spanish term for edible beans, referring to several varieties of beans in the genus Phaseolus vulgaris. In many Spanish-speaking regions the word is used generically to describe beans rather than a single cultivar. It is widely used in Latin America and the Caribbean, as well as in Spain, to describe dishes prepared with these legumes.

Common types include habichuelas negras (black beans), habichuelas rojas or pintas (red or pinto beans), and habichuelas blancas (navy or white beans). Depending on the country, other beans may also be included under the broader term. Beans vary in flavor, texture, and cooking time, but all share characteristics typical of legumes, including relatively high fiber and protein content.

Nutritionally, habichuelas are a good source of plant protein, dietary fiber, complex carbohydrates, and minerals such as iron, magnesium, and potassium. They are naturally gluten-free and can be prepared with little added fat, depending on the recipe.

Culinary uses vary by region. Habichuelas are common in soups, stews, and sauces, and feature prominently in rice-and-beans dishes. In Mexico and Central America they appear as refried beans or stews; in the Caribbean they appear in dishes such as habichuelas guisadas (stewed beans) and arroz con habichuelas. In the Dominican Republic, habichuelas con dulce is a popular dessert made with red beans, coconut milk, and spice.

Preparation and storage: dried beans require sorting, rinsing, and typically soaking before cooking to reduce time and improve texture. Canned beans offer a convenient alternative. Store dried beans in a cool, dry place; once opened, canned beans should be refrigerated and used within a few days.