Un Grano convertido en Banquete [Spn/Eng]

Greetings, Community!

We continue to learn about grains as part of a nutritious diet, whether out of habit or because we learned to eat them as children due to family tradition.

The Bayo bean, scientifically known as Phaseolus vulgaris L., is known in Venezuela as those brown beans, very popular during times of family economic hardship. They have a pleasant taste, and everyone has their own way of preparing them. They have a mild flavor, and when cooked, their texture is creamy. Nutritionally, they are an excellent source of plant-based protein, fiber, iron, folic acid, and B vitamins.

Bayo beans, like other grains, bring back many memories of when my mother used to prepare them. It wasn't just half a kilo like I do now, but up to two or three kilos because of the number of people in our household. I remember her saying, "We have to eat grains to have strength." That was the motivation she gave us, perhaps intuitively, because that's how she was fed as a child; she wasn't aware of all the nutrients they contain. However, he remained certain that consuming them would keep him healthy and strong.

Everyone adds their own special touch to the preparation, not only with garlic, onion, and other ingredients, but also with animal products, each according to their own tastes, sometimes to vary the flavors and offer different tastes.

The recipe I'm sharing is simple and based on what you have at home (as I said, working with what you have).

Para esta preparación se uso:

½ kilo de frijol Bayo
½ topocho verde
2 cucharaditas de sal
¼ de cucharadita de comino
¼ de cucharadita de pimienta negra
2 litros de agua
6 granos de ajo
1 cebolla pequeña
1 cucharada de orégano fresco

For this recipe, I used:

1/2 kilo of pinto beans
1/2 green plantain
2 teaspoons of salt
1/4 teaspoon of cumin
2 liters of water
¼ teaspoon of black pepper
6 cloves of garlic
1 small onion
1 tablespoon of fresh oregano

Los granos, se limpian de todo lo que no corresponde como piedritas, o vainas que se cuelan cuando son procesados para sacar el grano. Se llevan a lavar muy bien, puede ser por varias aguas.

The beans are cleaned of anything that shouldn't be there, such as small stones or pods that are filtered out when they are processed to separate the beans. They are then washed very well, possibly several times.

En la olla elegida para su cocción se coloca los 2 litros de agua, se deja calentar un poco antes de colocar los frijoles.

In the pot chosen for cooking, place the 2 liters of water and let it heat up a little before adding the beans.

Ya escurridos los frijoles, se llevan al agua para proceder a su cocción. Una hora aproximadamente para este paso (60 minutos), esperar que ablanden.

Once the beans are drained, add them to the water and cook for approximately 60 minutes, or until tender.

Mientras se cocinan los frijoles se procede a cortar la cebolla, los ajos, triturar los granos de pimienta negra, el topocho en cuadros muy pequeños.

While the beans are cooking, chop the onion and garlic, and crush the black peppercorns, and dice the plantain into very small cubes.

Cuando los granos ya están flojos, el agua del mismo adquiere un color marrón, se procede a colocar los ingredientes como la sal, el ajo, la cebolla, la pimienta negra, el comino y el topocho. Este paso puede ser de aproximadamente de 20 a 25 minutos, mientras los ingredientes le dan sabor y olor a los granos, además el topocho esté suave.

When the beans are soft and the cooking water has turned brown, add the remaining ingredients: salt, garlic, onion, black pepper, cumin, and the plantain. This step can take approximately 20 to 25 minutes, while the ingredients infuse the beans with flavor and aroma, and the plantain softens.

Aquì ya se observa el aspecto de granos cocidos y listos para servir.

At this point, the beans will be cooked and ready to serve.

Ya servidos y listos para comer. Puede adornar con una rodaja de ytopocho salcochado.

Served and ready to eat. You can garnish with a slice of boiled plantain.

Contenido escrito propiedad de la autora
©Mercedes Mendoza. Todos los derechos reservados
Fotografías propiedad de la autora de su galería personal, 2026/01/05
Divisores

Written content property of the author
©Mercedes Mendoza. All rights reserved
Photographs courtesy of the author from her personal gallery, 2026/01/05
Dividers
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