The term refers to dishes within Haitian cuisine that prominently feature beans, peas, or lentils as a primary ingredient. For example, stewed beans, often prepared with vegetables and spices, represent a common preparation. Other dishes may incorporate various types of dried beans or peas cooked until tender and flavorful.
These dishes are a staple of the Haitian diet, offering a significant source of protein, fiber, and essential nutrients. Historically, access to affordable and readily available sources of sustenance has made them a dietary cornerstone. Furthermore, these ingredients contribute to the rich culinary heritage of the nation, reflecting both resourcefulness and cultural tradition.
