(GCL) Presilla: Gran Cocina Latina
Argentina
- (AC) Brooks: Argentina Cooks!
- Garbanzos al horno (baked chickpeas) (AC, 🔗1)
- Chorizos con lentejas (AC, 🔗1)
- Puré de garbanzos (AC, 🔗1)
- Locro (🔗1)
Bolivia
- Lawa de choclo y habas (GCL, 🔗1)
Brazil
- (BBRE) Ana Luiza Trajano: Basics: Brazilian Recipes Encyclopaedia
- (BCJ) Hamilton: Brazil: A Culinary Journey
- (TB) Harris: Tasting Brazil: Regional Recipes and Reminiscences
- Feijão Fradinho Cozido (black-eyed peas) (GCL)
- Feijoada (GCL, BBRE, TB, 🔗1)
- Caldo de feijão (bean broth) (BBRE, 🔗1)
- Feijão caseiro (BBRE, 🔗1)
- Feijão con pequi (BBRE, 🔗1)
- Feijão-preto con leite de coco (BBRE, 🔗1)
- Feijoada de frutos de mar (coastal, white/flageolet beans) (BBRE, 🔗1)
- Salada de feijão-fradinho (black-eyed pea salad) (BBRE, 🔗1)
- Salada de feijão-manteiguinha (manteiguinha beans) (BBRE, 🔗1)
- Sopa de ervilha (pea soup) (BBRE, 🔗1)
- Sopa de feijão com macarrão (BBRE, 🔗1)
- Sopa de feijão (black/pink/black-eyed pea) (TB, 🔗1)
Northeast Brazil
- Favada nordestina (lima bean stew) (BBRE, 🔗1)
- Feijão com leite de coco (black beans, coconut milk) (🔗1)
Bahia
- Arrumadinho Baiano (black-eyed pea salad (GCL, 🔗1)
- Acarajé (GCL, TB, BCJ, BBRE, 🔗1)
- Feijoada Baiana (BCJ, 🔗1)
- Abará (dried shrimp, peeled pureed black-eyed peas steamed in banana leaves) (TB, BBRE, 🔗1)
Ceará
Minas Gerais
- Tutu à Mineira (brown/mulantinho or black beans) (BBRE, BCJ, TB, 🔗1)
- Feijão Tropeiro (black beans) (BBRE, BCJ, 🔗1)
Pará
- Salada de feijão manteiga (lima beans, vegetables) (BCJ, 🔗1)
Pernambuco
- Arrumadinho (black-eyed peas, beef jerky) (BBRE, 🔗1)
- Feijoada Pernambuco (BBRE)
- Feijão de côco (black-eyed peas, coconut milk) (BCJ, 🔗1)
São Paolo
Chile
- (3GCC) Umaña-Murray: Three Generations of Chilean Cuisine
- (TCK) Hernandez & Smith: The Chilean Kitchen
- (FCC) Benelli: Food and Cooking of Chile
- (TCK2) Waerebeek-Gonzalez: The Chilean Kitchen
- Porotos Granados con Mazamorra (GCL, 3GCC, TCK2, 🔗1)
- Porotos Granados (GCL, TCK, FCC, 🔗1)
- Porotos con Mazamorra (fresh white beans) (3GCC, 🔗1)
- Porotos con pimentón al horno (white beans, pumpkin, red peppers) (TCK2, 🔗1)
- Porotos de Invierno (dry white beans) (3GCC, 🔗1)
- Porotos con Riendas (winter bean stew with pasta) (TCK, TCK2, 🔗1)
- Porotos pelados (peeled beans with paprika oil) (TCK2, 🔗1)
- Ensalada de porotos, cebollin y aceitunas (bean salad, scallions, olives) (TCK2)
- Garbanzos con Longaniza (3GCC, 🔗1)
- Guiso de garbanzos con acelga (chickpeas. swiss chard) (TCK2, 🔗1)
- Garbanzos al horno (chickpea flour and bacon pie) (TCK2, 🔗1)
- Crema de Garbanzos (creamy chickpea soup) (TCK, 🔗1)
- Lentejas con Chorizo (3GCC, 🔗1)
- Lentejas con arroz y chorizo (TCK2, 🔗1)
- Ensalada de porotos con cebolla (bean and onion salad) (TCK, 3GCC 🔗1)
- Ensalada del Nuevo Mundo (fresh ripe beans) (3GCC)
- Pure de Porotos Picantes (spicy bean purée) (3GCC, 🔗1)
Araucanía
- Ensalada de lentejas con porotos verdes y piñones (lentils, green beans, pine nuts) (FCC)
- Puré de porotos gratinados al merquén (white beans, cream, cheese) (FCC, 🔗1)
Colombia
Ecuador
- Chochos hervidos (lupini beans) (GCL, 🔗1)
- Chochos con tostado (GCL, 🔗1)
- Llapingachos con ají de maní (patties with peanut sauce) (GCL, 🔗1)
Paraguay
- Poroto Quesú (Caldo de poroto con queso) (🔗1)
Peru
- (PTC) Gastón Acurio: Peru: The Cookbook (check)
- Habas Hervidas al Estilo Andino (boiled fresh fava beans) (GCL)
- Tacu tacu (GCL) (APC, 🔗1)
- Ensalada de pallares (lima bean salad) (APC, 🔗1)
- Frijol guisado (canary beans) (APC, 🔗1)
- Puré de pallares (lima beans) (APC, 🔗1)
- Frejol colado (🔗1)
Arequipa
- Ocopa arequipeña (potatoes in pepper-peanut sauce) (GCL, 🔗1)
- Solterito Arequipeño (fresh fava salad/relish) (GCL, 🔗1)
La Libertad
- Pepián de garbanzos (GCL, 🔗1)
Lima
- Puré de pallar (lima bean puree) (GCL, 🔗1)
- Causa de pallares (large lima bean puree) (GCL, 🔗1)
- Tamal verde (chickpea tamale, 🔗1) (APC)
Piura
- Menestra de frijoles canarios (🔗1)
Trujillo
- Espesado de garbanzos (chickpea puree) (Marks: The Exotic Kitchens of Peru)
