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": "ee98d2213cb64b3b984ba5e9f5480e5a",
    "updated": "2025-04-25T14:44:41.790Z",
    "title": "Classic baked beans",
    "subtitle": "A beloved dish from new england",
    "description": "In New England, baked beans are a cherished tradition. I have fond memories of my mother visiting a small shop, bringing an empty bean pot, and returning with a new pot filled with the most delicious baked beans. While I no longer have access to that local source, these baked beans come close to that award-winning New England recipe. They are sure to be appreciated by everyone, including those from Boston!",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "(115 g) thick-cut bacon, cut into 1½-inch (4 cm) pieces",
          "onion, diced",
          "(360 ml) water",
          "(80 ml) pure maple syrup",
          "(84 g) sucanat",
          "(158 g) ketchup",
          "salt",
          "ground black pepper",
          "four 15-ounce (425 g) cans navy beans, drained"
        ]
      }
    ],
    "instructions": [
      "Partially cook the bacon in a large pot or Dutch oven over low heat, stirring occasionally, for 4 to 5 minutes, until some of the fat has rendered. Remove the bacon from the pot, retaining the fat.",
      "In the bacon fat, cook the onions over medium-low heat for about 4 minutes, until softened. Add the water and deglaze the pot, scraping up the brown bits, for 1 minute. Remove the pot from heat.",
      "Preheat the oven to 325°F (165°C).",
      "In a medium bowl, mix the maple syrup, Sucanat, ketchup, salt, and pepper. Add this mixture and the beans to the onion and water in the pot, stirring well to combine. Fold in half of the bacon, then layer the remaining bacon on top.",
      "Bake, uncovered, for about 2 hours, until the beans are tender and most of the liquid has evaporated. Serve either hot or cold.",
      "Allow the beans to cool completely before transferring them to airtight containers. They can be refrigerated for up to 5 days."
    ],
    "notes_ingredients": "For a vegan version, leave out the bacon. Sauté the onions in 1 tablespoon of olive oil in step 2, then add the water and proceed to step 3.",
    "notes_instructions": "If using dried beans, soak 2 cups (16 ounces/454 g) of dried navy beans in water overnight in a large pot or Dutch oven. In the morning, ensure the beans are fully covered with water and simmer them for 2 hours over medium-low heat. Drain them and then follow the above steps."
  }
]