SMOKY PERUVIAN (PERUANO) BEANS
Creamy Peruvian beans prepared in a smoldering chipotle sauce with vegetables
Provided by Kelly
Yield 4 servings
Number Of Ingredients 18
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, sauté 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 MASHED BEANS
Once beans are fully cooked you can eat whole or mashed. Do not throw out liquid right away.
Provided by sonia Capacete
Categories Side Dish
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Rinse beans in cold water. Place in a bowl with water to cover; soak for 30 minutes to 1 hour.
- Transfer soaked beans to a large pot; fill with 3 quarts water. Add onion and garlic. Cover and cook over low heat until boiling, about 30 minutes. Add bouillon and season with salt. Cook, adding more water as needed, until beans are tender, 30 to 40 minutes more.
- Heat oil in a skillet over medium heat. Add a few scoops of cooked beans, 1 clove of cooked garlic, and about 1/2 of the water from the pot. Bring to a simmer and mash. Season with salt and pepper.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 39.4 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 16 g, Protein 13 g, SaturatedFat 0.6 g, Sodium 312.5 mg, Sugar 1.5 g
SLOW COOKER BAKED BEANS
These beans taste like Boston Baked Beans. Yummy!
Provided by creamcheese5
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 14h
Yield 8
Number Of Ingredients 8
Steps:
- The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
- In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 53.8 g, Cholesterol 12.2 mg, Fat 12.2 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 4.4 g, Sodium 222.6 mg, Sugar 21.1 g
THE BEST PERUVIAN BEANS RECIPE
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
Categories Main Course
Time 1h5m
Number Of Ingredients 13
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
CREAMY PERUANO BEANS
Categories Bean Side Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Healthy Vegan Potluck
Yield 10 3/4 cup
Number Of Ingredients 4
Steps:
- Pressure cooker or slow cooker. No need to pre-soak your beans-just wash thoroughly and chose the cooking vessel of your choice. Cover with water, add chopped onion, salt and garlic and a chili (can just slice open and leave whole). Cook until they get really creamy and absorb the liquid (about 4 hours on high in slow cooker).
PERUVIAN BEEF FOR THE CROCK POT
Make and share this Peruvian Beef for the Crock Pot recipe from Food.com.
Provided by Nyteglori
Categories Steak
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook apple juice, sherry, garlic, cilantro and meat in crock pot on low 4-6 hours.
- Cut veggies into strips and add to crock pot. Cook on high another hour.
- Serve over rice.
Nutrition Facts : Calories 77.2, Fat 0.3, Sodium 9.1, Carbohydrate 11.4, Fiber 1.8, Sugar 6.8, Protein 1.3
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