Peruvian Canary Bean Stew Recipes
PERUVIAN CANARY BEAN STEW
I found canary beans at my local market, but didn't know what to do with them. So, I bought a pound and stuck them in my pantry. I then researched the internet and found this recipe for Peruvian Canary Bean Stew. So far, it is the one and only recipe I've been able to find to do something with these beans. But, perhaps it is the only recipe you're ever going to need for them!
Provided by OStreetGuy55
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 445.4, Fat 45.5, SaturatedFat 17.8, Cholesterol 58.9, Sodium 632, Carbohydrate 3.4, Fiber 0.7, Sugar 1.6, Protein 5.7
PERUVIAN BEAN STEW
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
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.
SUPER EASY CANNED BEAN STEW
Super fast stew for when you need something fast and healthy. This relies on canned goods so you can stock your pantry instead of running out for fast food. Adapted from a recipe in "Healthy Foods". You can use whatever spices you choose. Sometimes I add cumin, sometimes I add Italian seasoning. It depends on my mood and what types of beans and tomatoes I have added.
Provided by ladypit
Categories Stew
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Sautee the onion and carrots in some cooking spray.
- Add the broth, the drained beans, and the canned tomatoes.
- Season with spices (add different things as the mood strikes you).
- Simmer for 10 minutes.
Nutrition Facts : Calories 17.6, Fat 0.1, Sodium 14.7, Carbohydrate 4.1, Fiber 0.9, Sugar 1.8, Protein 0.4
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