judías

Judías is a Spanish term used for certain edible legumes from the species Phaseolus vulgaris. In everyday usage, it most often refers to beans in general and can denote both dried beans (such as white beans, pintos, blacks, and red kidneys) and, in some contexts, green beans, known as judías verdes. The exact meaning depends on country and region; in many Latin American countries, habichuelas o frijoles is used for dried beans, while judías typically refer to green beans or to specific small-seeded varieties.

Varieties and forms: Dried judías come in many cultivars with different colors and sizes. Green judías (judías verdes) are harvested with the pod. Dried beans are usually sold as whole seeds and require soaking before cooking; green beans are eaten with pods intact and cooked quickly.

Nutrition and use: Beans are a key source of dietary fiber, plant-based protein, and complex carbohydrates; they also provide iron, potassium, and folate. Green beans are lower in calories and fat and supply vitamins C and K. Common culinary uses include soups, stews, chili, purées, salads, and side dishes. Canned varieties offer convenience.

Cultivation and production: Beans are cultivated worldwide in temperate and tropical regions. They are harvested as dried beans after threshing or as fresh pods when produced as green beans. Major producers include India, China, the United States, Brazil, Mexico, and several European and African countries.