Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "488f847d544441ffad71cadebc9427a5",
    "updated": "2025-04-25T13:45:00.166Z",
    "title": "Cuban black beans with rice and fried plantains",
    "subtitle": "",
    "description": "Traditional Cuban black beans typically gain depth from a ham hock that simmers for an extended period. This recipe streamlines the process by utilizing canned beans and pancetta, reducing the cooking time by 90 minutes. Ensure the plantains are fully ripe, exhibiting plenty of black on their skin.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long grain white rice",
          "water",
          "olive oil",
          "salt",
          "(3 ounces) diced pancetta",
          "finely diced yellow onion",
          "garlic, minced  or pressed ",
          "dried oregano",
          "ground cumin",
          "cayenne pepper",
          "bay leaf",
          "(15-ounce) cans black beans, with liquid",
          "red wine vinegar",
          "freshly ground pepper",
          "brown sugar",
          "ripe plantains",
          "canola oil",
          "kosher salt  or coarse sea salt for serving "
        ]
      }
    ],
    "instructions": [
      "In a microwave-safe container, combine the rice, water, olive oil, and a generous pinch of salt. Cover loosely without sealing. Cook using the rice sensor setting, or on high for 20 minutes, until all the water is absorbed. Allow resting for 5 minutes, then fluff with a fork.",
      "In the meantime, heat a heavy pot over high heat. Add the pancetta and cook for 3 to 4 minutes, stirring frequently, until it becomes browned. Lower the heat to medium. Add the onion and sauté for 2 minutes until slightly tender. Incorporate the garlic, oregano, cumin, cayenne, and bay leaf, and continue to cook, stirring for an additional minute.",
      "Drain one can of the beans and add them to the pot. Include the second can along with its liquid, along with the red wine vinegar, ¼ teaspoon of salt, a few grinds of freshly ground pepper, and the brown sugar. Let it simmer over medium heat, partially covered, for 15 minutes, stirring regularly and scraping any browned bits from the bottom of the pot. If it cooks too quickly and starts to burn, reduce the heat to medium-low.",
      "Meanwhile, cut the plantains into ¼-inch thick rounds. Heat the canola oil in a large, heavy skillet over medium-high heat until it shimmers but doesn't smoke. Cook the plantains (in batches, if needed to avoid overcrowding) for 3 minutes on each side, or until golden brown. Remove them to paper towels and sprinkle with a little salt. Serve alongside the beans and rice."
    ],
    "notes_ingredients": "Ensure the plantains are fully ripe, characterized by considerable black on their skin.",
    "notes_instructions": ""
  }
]