Feijão tropeiro is a traditional dish from the Brazilian state of Minas Gerais. A favorite dish of cattle rangers (tropeiros), it consists of beans that are cooked with salted or dried meat, manioc flour, and various flavorings, herbs, and vegetables.

Today, there are numerous variations on the dish, so the type of beans and meat vary from one part of the country to the next. It is believed that the dish was invented during the Brazilian Colonial period, when tropeiros used to sell things while traveling on horses, bringing beans, manioc flour, and dried meat with them on long journeys.

Feijoada or feijoada completa is Brazil's national dish, a hearty stew featuring pork and black beans. The dish is consumed throughout the country, and every family in Brazil has their own, special recipe. Sautéed greens, cheese rolls, rice, and fresh, sliced oranges are served as an accompaniment to the smoked pork and richly flavored black beans.

Traditionally, it is prepared for Saturday lunch, so that the consumers may sleep it off. The beans are flavored with onions, tomatoes, coriander, and garlic, while pork meat can be additionally enriched with dried beef and smoked pork sausages. Before the main meal, consumers are offered caldinho de feijao, a bean broth served in shot glasses or small ceramic cups and garnished with pork rinds known as torresmos. 

Tutu de feijão is a traditional dish originating from the region of Minas Gerais. The dish is made with a combination of puréed beans (traditionally black beans) and cassava flour that's used as a thickening agent. Other ingredients used in the dish include onions, garlic, olive oil, parsley, and bay leaves.

Although there are many variations on the dish, it's usually served accompanied by pork sausages, rice, eggs, or sometimes kale.

Porotos granados is the national dish of Chile. This hearty stew is made with corn, squash, and cranberry beans – known in Chile as porotos. The dish hails from the Mapuche tribe and reflects the powerful native heritage in Chilean cuisine.

This dish was particularly popular during the times of hardship in Chile because it can be made with ingredients that are easily available. It is commonly served as comida, the main mid-day meal. Porotos granados was once made exclusively with seasonal ingredients, making it a dish that was mainly consumed during the summer harvest season. 

Caraotas negras is the Venezuelan name for black beans, also known as turtle beans. They are a part of the Venezuelan national dish called pabellon criollo, but can also be included in various soups or side dishes, and when refried they are an essential ingredient of empanadas or arepas.

Caraotas negras can also be used as a substitute for kidney beans in chili con carne, but they can also be cooked and served in cold salads. Generally speaking, black beans are indigenous to Central and South America and are called differently depending on the region: frijoles negros or caviar criollo. Its origins can be traced back to Mayan cuisine, which means they have been a part of the South American diet for nearly 4,000 years.

Shambar is a traditional soup originating from the region of Trujillo. It is made with various types of beans, wheat, chickpeas, peas, and at least three different types of meat such as smoked pork, ham, pork skin, pork ears, beef, and chicken.

It is typically seasoned with cumin, garlic, and hierba buena. The end result is a thick and nourishing soup filled with nutrients. Shambar is traditionally consumed only on Mondays in order to prepare the working people for the upcoming week.

Sopa de porotos is a traditional Paraguayan bean and vegetable soup, typically made with soaked beans, pumpkin, and aromatic vegetables, simmered until tender and enriched with crumbled Paraguayan cheese. Technically, it’s a legume-based soup, hearty and nutritious, with a slightly creamy texture from the softened pumpkin and melted cheese.

This rustic dish begins with beans that are soaked and simmered alongside sautéed onion, bell pepper, and tomato, forming a flavorful base. Pumpkin adds natural sweetness and body to the broth, while oregano, salt, and fresh herbs like parsley and green onion infuse it with warmth and fragrance.