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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Tacu Tacu is a classic Peruvian dish in which leftover beans and rice are formed into patties and fried, and then served with more delicious fried things (like fried steak and fried plantains), and then the whole thing is topped off with a fried egg, just for good measure.
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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.Continue to 5 of 5 below.
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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).