At present-day, it is difficult to say that beans are not known. This legume, the main food in the diet of millions of people worldwide (especially in Central America and the Caribbean) and cultivated in about 150 countries, has delicious Mexican cuisine as a major exponent practically around the world. The main bean producing countries are Brazil, Mexico, India, China, the United States, Kenya, Argentina, Burma, Uganda and Tanzania.
Although it was believed that the beans were originally from the Andes, mainly from Peru and Ecuador, a team of international researchers led by the Polytechnic University of the Marche, in Ancona, Italy, located the origin of beans in Mexico.
This wonderful legume is rich in protein, potassium, as well as minerals such as magnesium, calcium and iron. It also contains vitamin B and carbohydrates. Its consumption is recommended at least three times a week, since it helps to maintain normal levels of glucose in the blood and, thanks to its high fiber content, favors the correct intestinal transit.
Although it may not look like it, beans are a versatile legume that you can consume in hot and cold dishes, in salads, desserts and soups.
In my bean series, I will present several options to consume it. Delicious recipes from all over the world that you should surely include in your diet program.
On this occasion, complementing my series of Nicaragua and Central America dishes (for additional information have a look in My Blog), I present the Bean Soup, a delicious dish that I recommend consuming on rainy days, accompanied by white rice and an avocado slice.
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