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": "37f667b65faa4d5194c910a155b2c39f",
    "updated": "2025-05-17T07:17:40.790Z",
    "title": "Tomato and White Bean Stew",
    "subtitle": "Kuru Fasulye",
    "description": "This comforting stew combines tender white beans and chunks of meat cooked in a rich tomato sauce. It is popular throughout Turkey, especially in Istanbul, where many restaurants feature it as a specialty. Like cooks across Turkey, feel free to adjust this recipe to your taste.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive or vegetable oil",
          "onions, chopped (about 2 cups).",
          "garlic cloves, chopped",
          "tomatoes, halved crosswise and grated on a box grater, or one 400 g can diced tomatoes",
          "tomato paste",
          "sweet or hot turkish red pepper paste (optional).",
          "ground dried chiles",
          "lean boneless lamb or beef, cut into (12.7 mm) pieces",
          "dried cannellini or borlotti beans, soaked overnight and drained",
          "0 ml hot water, or needed",
          "fresh lemon juice",
          "sugar",
          "fine sea salt",
          "turkish or regular crushed red pepper flakes, for serving"
        ]
      }
    ],
    "instructions": [
      "Warm the oil in a 5-quart pot over medium-low heat.",
      "Add the onions and garlic and cook until the onions soften, about 8 minutes, taking care not to brown them.",
      "Stir in the tomatoes, tomato paste, optional pepper paste, and ground chiles.",
      "Lower the heat and cook, stirring frequently to coat the onions, until the tomatoes and chiles become fragrant and the oil starts to separate, about 5 minutes.",
      "Add the lamb and cook until it changes color and is no longer pink.",
      "Add the beans and pour in enough hot water to cover them by about 1½ inches.",
      "Mix in the lemon juice, sugar, and salt, then bring to a boil.",
      "Reduce heat, partially cover the pot, and simmer gently until the beans are tender but intact, which can take between 1 and 2½ hours depending on their size and age.",
      "Check the stew occasionally, stirring to prevent the beans from sticking and to ensure there is enough liquid; add more hot water in ½-cup increments if needed.",
      "When done, the sauce should be slightly thickened and cover approximately one third of the beans.",
      "Serve the stew hot, offering crushed red pepper flakes at the table."
    ],
    "notes_ingredients": "You may use any variety of white beans; note that cooking times will vary. Lamb is a preferred choice, but beef or no meat at all also work well. In the eastern Black Sea region city of Rize, a buttery version of this stew is common. To replicate it, omit ground chiles, use more tomato paste in place of pepper paste, and substitute butter for oil. For a soupier stew, simply add more water.",
    "notes_instructions": "Soak the beans overnight before cooking. In Turkey, this stew is typically served atop a mound of rice and orzo pilaf."
  }
]