Creamy Peruano Beans Recipes

CREAMY REFRIED PERUANO BEANS

Steps:

• Add 1 Tablespoon lard to a skillet on medium heat
• Add the cooked Peruano beans and smoosh with a potato masher (or the back of a spatula)
• Cook for 4-8 minutes or until you have the desired consistency
• Salt to taste

CREAMY PERUANO BEANS

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 MASHED BEANS

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.

DRUNKEN PERUANO BEANS WITH CILANTRO AND BACON

Steps:

• Rinse the beans thoroughly and bring to a boil along with the salt pork in generously salted water.
• Simmer until done.
• Drain, reserving 1 cup of the water and remove salt pork.
• In the meantime, saute the bacon until done but not crispy.
• Drain and set aside.
• Pour off all but 2 tablespoons of the drippings and saute the onion and chilies until soft.
• Add the garlic and saute until the raw garlic smell is gone.
• Add the beans to the onion mixture with the reserved bacon.
• Add some of the reserved bean cooking liquid to get the desired texture (just loose but not soupy).
• Add salt and pepper to taste and simmer 5 to 10 minutes.
• Just before serving, add the tequila and simmer 5 to 10 minutes.
• Add the cilantro, stir and serve.

THE BEST PERUVIAN BEANS RECIPE

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.

PERUVIAN CREAM

Steps:

• Preheat the oven to 350 degrees. In a medium saucepan, heat the milk just to the boiling point and remove from the heat. Spread the coffee beans on a baking sheet and warm them in the oven just until they begin to sweat. Add the coffee beans and the vanilla pod to the scalded milk, cover, and leave to infuse for 30 minutes.
• While the milk is infusing, combine the sugar and the cold water in a small heavy saucepan and, over low heat, stir until the sugar has dissolved. Increase the heat to high and cook until the water has evaporated and the mixture has thickened and turned a pale golden caramel color. Remove from the heat and plunge the bottom of the pan into a basin of cold water to stop the cooking process. Add the hot water to the pan and return to low heat. Stir until the thickened mixture has thinned into a smooth, golden syrup. Set aside.
• In the top of a double boiler set over gently simmering water, combine the chocolate with 2 tablespoons of the infused milk. Cover the pan and, after a few minutes when the chocolate has softened, work it into a smooth paste with a wooden spoon.
• Strain the milk through a fine sieve into a clean bowl, washing and drying the vanilla pod so that it can be reused. Discard the coffee beans. Add the chocolate mixture and the caramel syrup.
• Preheat the oven to 300 degrees. In another bowl, whisk together the egg yolks and whole eggs until slightly frothy. Slowly pour in the milk chocolate mixture, gently whisking all the time. Pour the mixture into 8 (4ounce) ramekins and place them in a roasting pan large enough to hold them all without crowding. Fill the roasting pan with boiling water to come about 3/4 of the way up the sides of the ramekins and cover the pan loosely with aluminum foil. Place in the oven and bake for 35 to 40 minutes. Check the creams to see if they are done by tipping one slightly; the cream should tremble a little but remain firm. Remove from the oven and cool to room temperature. Chill, uncovered for 2 to 3 hours and serve each one on a plate lined with a folded napkin.