porotos

Porotos is a Spanish word commonly used in various Latin American countries to refer to beans. The term encompasses a wide variety of dried beans, including pinto beans, black beans, kidney beans, and lima beans, among others. The specific type of poroto can vary significantly by region and culinary tradition. These legumes are a staple food in many diets, prized for their nutritional content, affordability, and versatility in cooking.

Porotos are an excellent source of protein, fiber, complex carbohydrates, and essential vitamins and minerals such as iron and folate. They are a key ingredient in numerous traditional dishes across Latin America. For example, porotos granados is a popular Chilean stew made with fresh cranberry beans, corn, and squash. In Argentina and Uruguay, porotos are often prepared as a hearty stew known as locro. Many other countries feature porotos in soups, stews, salads, and as side dishes, often seasoned with garlic, onions, and various spices. Their ability to be stored dried for extended periods also makes them a valuable food source.