peletada

A peletada is a traditional Spanish dish, typically associated with the region of Castile and León. It is a hearty preparation made primarily from red beans or chickpeas, which are cooked and seasoned with various herbs and spices. The term "peletada" originates from the word "pejeta" or "pejío," referring to a thick, mashed mixture, indicative of its mashed or crushed texture.

Historically, the peletada has served as a sustenance food for local farmers and shepherds, valued for its filling properties and ease of preparation using simple ingredients. The dish often includes ingredients such as garlic, onion, paprika, and olive oil, enhancing its flavor profile. Sometimes, it is complemented by bread, pork cracklings, or local cured meats to enrich its taste.

Preparation generally involves soaking dried beans or chickpeas, followed by boiling until soft. The cooked legumes are then mashed or blended with the seasonings and olive oil to achieve a smooth or chunky consistency, depending on regional variations and personal preferences. It can be served hot as a main dish or as a side dish accompanying other traditional Spanish foods.

The peletada is appreciated for its nutritional value, particularly its protein content, making it a staple in rural Spanish cuisine. Variations of the dish may differ across localities, with some regions adding vegetables or using different legumes. Its rustic flavor and cultural heritage have kept it a part of traditional culinary practices in parts of Spain, especially during festivals or communal gatherings.