Beans are the seeds of plants belonging to the Phaseolus genus, originally native to Central and South America. They have a long culinary history, having been cultivated by indigenous peoples in Mexico and Peru for around 7,000 years.
Beans are commonly dried, which allows them to be stored for long periods while retaining their nutritional value and versatility.
Preparation: Soak dried beans for 8–12 hours, then cook for approximately 1 hour. Cooking time may vary depending on the age of the beans. Add salt only towards the end of cooking, as adding it too early can slow down the softening of the beans.