Pronunciation: [fɹˈɪd͡ʒə͡ʊl] (IPA) 
The word "frijole" is a Spanish term used to refer to beans commonly used in Latin American cuisine. In IPA phonetic transcription, this word is spelled as /fɾiˈxole/. The letter "j" in the Spanish language is pronounced like the "h" in the English language, hence the "j" in "frijole" is pronounced as an "h". The letter "x" in Spanish is pronounced as "ks" which is why "frijole" is spelled with an "x" instead of "j".
Frijole is a term that refers to a variety of beans that are widely consumed in Latin American cuisine. A noun of Spanish origin, it is the singular form of the Spanish word "frijoles," which is the plural form, and it is most commonly used in English as a loanword to denote these types of beans.
Typically, frijoles are small, oval-shaped legumes with a creamy texture and a rich, earthy flavor. They come in different colors, such as black, pinto, red, and white, and are an important staple in many traditional dishes across Latin American countries. Frijoles are known for their high nutritional value, as they are packed with protein, fiber, and various essential vitamins and minerals.
In cuisine, frijoles are often cooked until soft, either in water or broth, and can be served as a side dish or used as a main ingredient in a variety of recipes. Frijoles are frequently mashed or puréed to create a creamy consistency, and they commonly form the base of dishes like refried beans, frijoles de la olla, or frijoles charros. They can also be added to soups, stews, and casseroles, further enhancing their taste and nutritional value.
Overall, frijole is a term that categorizes various types of beans integral to the cuisines of Latin American countries, serving as a versatile ingredient that adds flavor, texture, and nutritional value to a wide range of dishes.
The word "frijole" derives from Spanish. It comes from the Latin word "Phaseolus", which refers to a genus of leguminous plants that includes beans. The Latin word was then adapted into Old Spanish as "fesol", which later evolved into "frijol". In Spanish-speaking regions, "frijol" typically refers to black beans or pinto beans, which are commonly used in Latin American cuisine.
