Question: Where is Soft Construction with Boiled Beans located?
About the article "Soft Construction with Boiled Beans (Premonition of Civil War)", section "Description".

Candidate passages:
This is a painting made with oil on canvas that is located in the Philadelphia Museum of Art.
Dalí painted it in 1936, but there were studies found of it that dated back to 1934.
It is a picture of a geometric monster type creature and connected to a similar monster.
The two creatures appear to be two parts of the same creature so that it appears to be wrestling itself.
All over the background and on parts of the monster are boiled beans that look as though they are melting.
The monster stands on trees and a brown wooden box.
The background is a blue sky with clouds, that are darker in some parts and lighter in others.
Soft Construction with Boiled Beans (Premonition of Civil War) (1936) is a painting by Spanish Surrealist Salvador Dalí.
Dalí made this painting to represent the horrors of the Spanish Civil War.
Dalí painted this work six months before the Spanish Civil War had even begun and then claimed that he had known the war was going to happen in order to appear to have prophet-like abilities due to "the prophetic power of his subconscious mind."
Dalí may have changed the name of the painting after the war in a manner of proving this prophetic quality, though it is not entirely certain. 
The beans are cleaned and then soaked in cold water for 3 hours to become soft.
After that they are boiled in a pot.
After first boiling, the water is thrown out and replaced with fresh water.
Then the onion and the red pepper are added.
Apart in a pan, an onion together with the black pepper are fried.
When the beans are boiled, they are put in earthenware together with the onion and the red pepper and stirred well.
Afterwards, a lid is put on the earthenware and the dish is cooked in an oven at 220 °C.
During the baking, the beans are cooked carefully so that they do not become dry.
The earthenware does not just give a traditional look to the meal, but also keeps the beans warm.
The beans may be eaten with different kinds of meat.
Tavče gravče in the Tetovo style is widely known in Macedonia. 
Uses as food.
Steamed, boiled, grilled, baked, or fried.
In countries located in Central America and the Caribbean, such as Trinidad and Tobago, Guyana, Honduras and Jamaica, the plantain is either simply fried, boiled or added to a soup.
In Kerala, ripe plantain is steamed and is a popular breakfast dish.
In Ghana, boiled plantain is eaten with "kontomire" stew, cabbage stew or "fante-fante" (fish) stew.
The boiled plantain can be mixed with groundnut paste, pepper, onion and palm oil to make eto, which is eaten with avocado and without pork.
Ripe plantains can also be fried and eaten with black eyed beans cooked in palm oil; a popular breakfast dish.
Kelewele, a Ghanaian snack, is spiced ripe plantain deep fried in palm oil or vegetable oil.
In the southern United States, particularly in Texas, Louisiana and Florida, plantains are most often grilled.
In Nigeria, plantain is eaten boiled, fried or roasted; roasted plantain, called "boli" is usually eaten with palm oil or groundnut.
In Guatemala, ripe plantains are eaten boiled, fried, or in a special combination where they are boiled, mashed and then stuffed with sweetened black beans.
Afterwards, they are deep fried in sunflower or corn oil.
The dish is called "Rellenitos de Plátano" and is served as a dessert.
In Puerto Rico, Dominican Republic, and Cuba plantains are sometimes boiled, mashed and then eaten with fried eggs for breakfast. 
Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft.
Mung beans are light yellow in colour when their skins are removed.
Mung bean paste can be made by dehulling, cooking, and pulverizing the beans to a dry paste.
Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Kerala, whole mung beans are commonly boiled to make a dry preparation often served with rice gruel ("kanji").
Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups.
Mung beans in some regional cuisines of India are stripped of their outer coats to make mung "dal".
In Tamil Nadu and Andhra Pradesh, steamed whole beans are seasoned with spices and fresh grated coconut in a preparation called "sundal".
In south and north Indian states, mung beans are also eaten as pancakes.
They are soaked in water for six to 12 hours (the higher the temperature, the lesser soaking time).
Then they are ground into fine paste along with ginger and salt.
Then pancakes are made on a very hot griddle.
These are usually eaten for breakfast.
This provides high quality protein that is rare in most Indian regional cuisines.
"Pongal" or "kichdi" is another recipe that is made with rice and mung beans without skin.
In Kerala, it is commonly used to make the "parippu" preparation in the Travancore region (unlike Cochin and Malabar, where "toor dal", "tuvara parippu", is used).
It is also used, with coconut milk and jaggery, to make a type of "payasam".
In Chinese cuisine, whole mung beans are used to make a "tángshuǐ", or dessert, otherwise literally translated, "sugar water", called "lǜdòu tángshuǐ", which is served either warm or chilled.
In Indonesia, they are made into a popular dessert snack called "es kacang hijau", which has the consistency of a porridge.
The beans are cooked with sugar, coconut milk, and a little ginger.
In Hong Kong, dehulled mung beans and mung bean paste are made into ice cream or frozen ice pops.
Mung bean paste is used as a common filling for Chinese mooncakes in East China and Taiwan.
Also in China, the boiled and shelled beans are used as filling in glutinous rice dumplings eaten during the dragon boat festival (端午节).
The beans may also cooked until soft, blended into a liquid, sweetened, and served as a beverage, popular in many parts of China.
In the Philippines, a savory dish called "ginisang monggo" (known in English as 'sautéed mung bean', 'mung bean stew', or 'mung bean soup'), also known as "mongo guisado" or simply "balatong"/"monggos", is made of whole mung beans with shrimp or fish.
It is traditionally served on Friday evenings, as the majority of the Filipino population are Roman Catholic and abstain from meat on Fridays during Lent.
"Ginisang monggo" can also be made with chicken or pork.
Mung bean paste is also a common filling of pastries known as hopia (or bakpia) popular in Indonesia, the Philippines and further afield in Guyana (known as black eye cake) and originating from southern China.