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Black Beans

Boned Salted Codfish

Bacalao, or salted, sun-dried codfish, has been a staple of Spanish and Latin American cuisines since the Basque peoples introduced it to the Spanish inland in the 16th century. Because this sturdy, preserved fish could be transported to every part of the region without spoiling, it became an essential source of protein, especially during Lent, and meatless Friday meals.. Don't go without it!