Beans are the basis of the daily menu of the inhabitants of Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama. The most popular, of course, is Mexican cuisine, where beans appear in most recipes. Do you know recipes for popular South American bean dishes?
Beansis the queen of cuisine in Mexico, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama. We presentrecipesfor popular in these countriesbean dishes .
Gallo pinto recipe
Gallo pinto (spotted rooster) is a traditional dish in this region. In Costa Rica and Nicaragua it is referred to as national, in El Salvador and Guatemala it is known as casamiento (marriage). The basic version of the dish leaves a lot of room for culinary imagination and allows you to improvise. In addition to beans, it must contain rice and onions. The ingredients also include paprika, tomatoes, salsa and spices (garlic, cumin, coriander).
Gallo pinto can be a standalone dish or a side dish. The inhabitants of Costa Rica eat it for breakfast with a fried egg and sausages, but also at other meals, eating the national speci alty even several times a day.
Chifrijo recipe
The most popular snack in Costa Rica is chifrijo - rice with beans and crispy pork rind, soups with black beans, beef and pork ribs with corn and other vegetables dominate.
Tortillas recipe
Beans are the basic ingredient of tortilla fillings, i.e. crispy corn or wheat patties that are folded in half or rolled. Beans are used to make tasty sauces for nachos, or corn chips. A traditional Guatemalan breakfast is not complete without a tortilla with hot bean paste. Another delicacy is tortillas stuffed with beans and cheese, which are served with every meal. Rice is often served here with the addition of beans and spicy sauce.
Bean pies and soufflés
In South America, beans (black, red, limes, pinto) are usually combined with meat and peppers, making pates and soufflés.
Recipe for feijoade
From black beans (less commonred or brown) with the addition of dried meat, smoked sausages, tongues, pork ears and legs, and spices (cloves, bay leaves, pepper, garlic, onion) is used to prepare the national dish of Brazil - feijoade. It is served with rice, orange slices and spicy paprika sauce. In a poorer version, the dish is made of beans and heavily s alted dried beef and is eaten only with rice.
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