Peruvian Canary Bean Stew Recipes

THE BEST PERUVIAN BEANS RECIPE

The Best Peruvian Beans Recipe image

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

Time 1h5m

Number Of Ingredients 13

Ingredients

1 pound dried canary beans (soaked)
5 cups vegetable broth
1 tablespoon extra virgin olive oil
1 medium red onion (diced)
4-6 cloves garlic (minced)
1 - 2 tablespoons aji amarillo paste
Salt and black pepper to taste
Cilantro and lime wedges for garnish
1 small onion (thin julienned strips)
1 chile pepper (diced small)
2 tablespoons cilantro (chopped)
1 lime (juiced)
Salt and black pepper to taste

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

PERUVIAN CANARY BEAN STEW

Peruvian Canary Bean Stew image

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

Ingredients

1/2 lb dried canary beans
2 slices bacon, cut into 2-inch pieces
1 tablespoon olive oil
1/2 lb beef, chicken or 1/2 lb pork, cubed
1 small onion, chopped
2 garlic cloves, chopped
1 tomatoes, chopped
1 tablespoon sazon goya con culantro y achiote
1 teaspoon salt

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 SEAFOOD STEW

Peruvian Seafood Stew image

Provided by Geoffrey Zakarian

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 strips bacon, chopped
1 onion, sliced
2 cups 1/2-inch diced mixed potatoes (skin-on), such as purple Peruvian, Red Bliss and Yukon gold
3 cloves garlic, peeled and sliced
1 teaspoon red chile flakes
1/2 teaspoon ground cumin
1 jalapeno, sliced
Kosher salt and freshly ground black pepper
1 quart fish stock, warmed
1/2 pound sea scallops
1/2 pound U16-20 shrimp, peeled and deveined
1 dozen small clams like manila or cockles, washed and scrubbed
1 dozen mussels, washed and scrubbed
Leaves of 1 bunch fresh cilantro, some reserved for garnish
1 bunch scallions, sliced, some reserved for garnish
1/2 cup olive oil
3 limes, 2 juiced and 1 cut into wedges for garnish

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.

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