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4–6
as a Side DishEasy
By Miss South
Published 2014
South Americans can work magic with beans. Humble pulses are turned into dishes that are utterly beguiling. I love the food at Santafereño but my favourite thing is the beans. They’re soft and creamy with a silky smooth sauce, and I could eat them on their own instead of just as one small part of the meal.
I had assumed they were cooked in lots of lard to get this texture, but it turns out the secret ingredient is a green plantain cooked in with them to thicken the cooking liquid an