Peruvian Canary Bean Stew Recipes

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 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.

PERUVIAN SEAFOOD STEW

Steps:

• Heat a Dutch oven or wide, low-sided pot over medium heat. Add the bacon and cook, stirring often, until crispy, 5 to 7 minutes. Remove the bacon to a paper towel-lined plate and set aside. Add the onion to the bacon fat and sweat, stirring often, until softened, about 6 minutes.
• Add the potatoes, garlic, chile flakes, cumin and half the jalapeno. Stir and season generously with salt and pepper, then cook for 5 more minutes. Add the warm fish stock and bring to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
• Taste the broth and season with salt and pepper. Reduce the heat to low and add scallops, shrimp, clams and mussels and cook, covered, until the scallops and shrimp are cooked through and the mussels and clams have opened, about 5 minutes.
• Meanwhile, combine the cilantro, scallions, olive oil, remaining jalapeno and half the lime juice in a blender and puree until smooth.
• Taste the stew and season with the remaining lime juice and salt and pepper if needed. Divide the stew among 4 bowls and garnish with the cilantro oil, lime wedges and reserved bacon, cilantro leaves and scallions.