Peruvian Bean Stew Recipes

SMOKY PERUVIAN (PERUANO) BEANS

Steps:

• Prepare your dry Peruvian beans by soaking them overnight (simply cover in a pot with cool water) and drain/rinse in the morning. Pre-soaking can help ease digestive distress in those susceptible.
• Transfer the drained beans to a cooking pot on stove and cover with generous amount of water - bring the beans to a boil and then reduce to a gentle simmer for the duration (you may need to add water as the beans cook). Allow beans to simmer until desired texture is achieved (I like them tender but still slightly firm) about 45 mins - 1 hour. Rinse cooked beans and set aside.
• In a large skillet set over low-medium heat, s​auté onion/garlic for about 4 minutes in some olive oil - add carrots, bell pepper and continue to sauté for another minute or two.
• Sprinkle mixture with paprika and cumin and mix in chopped chipotle peppers.
• Add veg stock, water, tomato paste, reserved adobo sauce, vinegar and honey. Stir to combine. Finally, add cooked Peruvian beans stirring gently to integrate.
• Simmer ingredients for about 10-15 mins to reduce liquid base (stirring occasionally).
• To the remaining base (there should still be a generous amount after reduction), add the tapioca (or cornstarch) slurry and simmer for another 3 minutes just long enough to allow sauce to thicken slightly. The way I do it is to move some of the beans aside with a spoon and then add the slurry directly into the exposed liquid stirring/whisking vigorously before the final simmer. Taste and add salt as desired.

PERUVIAN BEAN STEW

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.

PERUVIAN CANARY BEAN STEW

Steps:

• Soak the beans overnight in water.
• The next day, drain and add 4 cups water and the bacon.
• Cover and bring to a boil, lower heat to a simmer.
• In a skillet, heat the oil and sauté the rest of the ingredients until beef is browned.
• Stir the meat mixture into the beans.
• Cover and simmer until beans are tender, about 1 hour.
• Adjust seasoning.
• Serve with rice.
• Cooking time does not include the soaking of the beans overnight.