Beans are abundant in South America, and an important part of the cuisine. Every country seems to have its own preferred variety of bean, and a traditional recipe to go with it. Beans are nutritious and economical, and the leftovers are delicious the next day, wrapped in a tortilla for lunch. Enjoy this list of typical South American recipes that feature the humble frijol, and remember that canned beans make quick work of those long-simmering, traditional recipes.
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Feijoada is essentially Brazil's national dish. It takes more than a day to prepare, and it's best enjoyed at a weekend gathering of family and friends. Black beans are the star of feijoada, and they are combined with various smoked meats and many special accompaniments.
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These rich and savory slow-cooked black beans are seasoned with bacon, molasses, and spices.
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This is a quick version, using canned beans, of traditional Colombian slow-cooked beans. These beans are so delicious, even in their shortcut form, that they make a great main course. Serve them over rice, and use the leftovers for burritos or nachos.
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Pabellón Criollo is a main course rice and beans dish from Venezuela. The beef, rice, and beans are cooked separately and arranged on a platter to resemble the stripes of a tri-colored flag (the word pabellón means flag).