Best Peruvian Canary Bean Stew Recipes

THE BEST PERUVIAN BEANS RECIPE

The Best Peruvian Beans Recipe image

Peruvian beans, also called canary beans, peruano beans or mayocoba cook up with a creamy texture and delicious mild flavor. This recipe adds onion, garlic and aji amarillo for a hint of spice. They're perfect to eat on their own or use in recipes.

Provided by Lyn Croyle

Time 1h5m

Number Of Ingredients 13

Ingredients

1 pound dried canary beans (soaked)
5 cups vegetable broth
1 tablespoon extra virgin olive oil
1 medium red onion (diced)
4-6 cloves garlic (minced)
1 - 2 tablespoons aji amarillo paste
Salt and black pepper to taste
Cilantro and lime wedges for garnish
1 small onion (thin julienned strips)
1 chile pepper (diced small)
2 tablespoons cilantro (chopped)
1 lime (juiced)
Salt and black pepper to taste

Steps:

Place soaked beans in a large pot and add 5 cups vegetable broth to beans and heat to a boil. When the liquid begins boiling, cover with a lid, reduce heat and cook for one hour.
When the beans are just about ready, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add onions and garlic sauté until softened, stirring frequently so they don't burn or get too brown, about 5-8 minutes. Add aji amarillo paste then cook for an additional 2 minutes.
Add the mixture from the skillet to the beans. Taste, add salt and pepper as needed. Let the beans cook with the added ingredients for about 10-15 minutes to absorb the flavors.
While the beans are finishing up cooking, combine the onions, chile, cilantro and lime juice in small bowl and mix together. Add salt and pepper to taste.
When the beans are ready, serve them up with the onions on top and more cilantro and a lime wedge if desired.

Nutrition Facts : Calories 236 kcal, Carbohydrate 42 g, Protein 14 g, Fat 2 g, SaturatedFat 1 g, Sodium 600 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving

PERUVIAN BEAN STEW

Peruvian Bean Stew image

I actually thought of this after watching a documentary on a Peruvian prison where the inmates were served white rice, lima beans, and red onions on top. Consequently, this dish is incredibly cheap to make. With a couple of luxury additions, this dish was born -- a spicy, tangy, hearty dish even for the non-vegetarian.

Provided by Klara Wahlster @Parachef

Categories Other Main Dishes

Number Of Ingredients 9

Ingredients

1 1/2 cup(s) lima beans, frozen
2 cup(s) chicken stock, or hearty vegetable stock
4 tablespoon(s) lime juice
3 clove(s) garlic
4 tablespoon(s) olive oil
1 1/2 teaspoon(s) sriracha sauce, or garlic chili sauce of your choosing
1/4 cup(s) evaporated milk
1/4 medium onion, red
1/2 cup(s) feta cheese

Steps:

NOTE: This is best served with steamed white rice, so if, like myself, you have a rice cooker, start that up first thing and cook up about 1 cup of white rice. In a small pot, add chicken broth, 3 tbsp of the lime juice, and about one cup of water. Bring to a boil, add beans, wait till water is boiling again, and then cover, and reduce heat to low. Cook for about 8-10 minutes. Before draining, reserve 1/4 cup of cooking liquid. Drain beans.
While beans are boiling, chop up onion into small pieces.
In a large skillet, add enough olive oil to coat the bottom of the pan. Add 3 cloves of finely chopped garlic. Keep heat on medium, avoid burning garlic. After about 5 minutes, add beans and increase heat. Give the beans some time to cook off excess liquid, around 10 mins or so. Add sriracha sauce and salt and pepper to taste -- mix thoroughly.
Add reserved liquid and remaining lime juice back into the pan, and reduce heat to medium-low. Allow most of the liquid to boil off -- about 5 mins. Add evaporated milk and mix very well.
After one or two minutes, remove from heat, add 1/2 cup of plain, crumbled feta or other mild, solid, salty goat or sheep's cheese (i.e. queso blanco) and mix constantly until slightly melted.
Garnish with onions, serve over rice.