The Yungas Valley in Bolivia is a subtropical region that forms the transition between the Andean highlands into the eastern forests and Amazon Basin. With a humid and rainy climate, mountainous landscape, and tropical atmosphere, the area is teeming with biodiversity and abundant vegetation. The fertile land is ideal for growing a wide variety of fruits and vegetables, and farmers cultivate citrus orchards, coffee, cacao, and coca plantations in its forested canyons. Many people in the Yungas are of indigenous Aymara descent, and the region is also home to the highest concentration of Afro-Bolivians in the country. The ecological and ethnic diversity in the Yungas consequently lends itself to diversity in the region’s cuisine. One dish that I learned came from this unique part of Bolivia is a bean and plantain stew (though bananas can also be substituted). Enjoy!
Ingredients:
- 2 cups pinto beans
- 2 tbsp. olive oil
- 1 medium yellow onion, sliced
- 1 zucchini, sliced
- 1 head broccoli, coarsely chopped
- 1-2 garlic cloves
- 1 cup spinach or Swiss chard
- 2 plantains, sliced (banana if not available)
- 2 tomatoes, chopped
- 1 carrot, shredded
- ½ cup queso fresco, cubed
- Salt and pepper to taste
- 1-2 bay leaves
- Soak pinto beans overnight so that they’re ready to be used the following day.
- Stir fry onion, broccoli, zucchini and garlic in olive oil on medium heat.
- Once vegetables have softened, about 10-15 minutes, combine with pinto beans.
- Spice with laurel (bay leaves) and add salt and pepper to taste.
- Add plantain and spinach or chard and continue cooking until heated through.
- Serve with side of fresh tomato and carrot salad, topped with queso fresco.
Wholesome Harvest 