Great Products Argentina
Laura Litvin. Journalist
Instagram: @laulitvin
Along with so many other foods that America gave the planet, beans (Phaseolus vulgaris L.) became -after several migrations- the protagonists of recipes in distant gastronomic cultures.
They are eaten all over the continent (feijoada en Brazil, refried beans in Mexico and "Moors and Christians" in the Caribbean). Beyond the seas, such as beans in a thousand ways in Europe, riding a Africa and in Asia.
The world is literally a bean
Energetic, nutritious, these seeds are and will be the fuel that feeds millions of people every day. Few know that Argentina is among the top ten producing and exporting countries of beans Worldwide. Its production in many cases is about small family farms that guarantee diversity and food sovereignty. It is concentrated in the northern provinces (Salta and Jujuy) and 90% of it is exported.
All terrain
El bean common is a legume that was part of the diet of Mesoamerica and Andes since ever. It grows in beans or pods and is called a dry legume (as are broad beans, chickpeas, peas and lentils). Because it has the ability to naturally lose moisture in the plant and rehydrate later, a necessary step prior to cooking.
Its consumption provides proteins, fibers, minerals and vitamins. In addition, it does not contain gluten, making it a suitable food for coeliacs.
Journey to the seed
The beans they were taken to Europe after the conquest of America and from there they traveled to Africa and Asia. Commercial cultivation in Argentina It was born from the hand of the Spanish immigrants who reintroduced them in the northern provinces.
Among the most important varieties are bean white "bean" type, black, red or red (Dark Red Kidney), pink (Light Red Kidney), Cranberry or Regina, pallar and butter. The beans from the Vigna family (adzuki, mung and cowpea or tape, but they are not American). All rich.
To taste
If you visit Salta, the province with the largest cultivation area of beans, surely they will serve you first some meat and potato empanadas and then the Creole locro will come, the Argentine emblem dish where the bean pallar (creamy white and elongated).
En Buenos Aires, the fashion of vermouth made it possible for beans returned to the bar: they are served the old-fashioned way, with garlic and parsley or ground chili. In addition, the vegetarian traveler will be comforted to find base dishes of different legumes, among them, beans. Welcome to the land of the beans.
Jujuy bean producers cooperatives:
Instagram @Bioconnection
http://www.bioconexion.org/Global Pulses
