Smoky Peruvian Peruano Beans Recipes

INSTANT POT CHIPOTLE PERUVIAN BEANS (+ STOVETOP!)

Steps:

• Instant Pot Instructions
• To your Instant Pot add soaked beans, water, bay leaves, chipotle and garlic powder. Give a good stir.
• Place the lid on and close the vent. Set on manual high pressure for 22 minutes.
• When the time is up, carefully quick release the pressure.
• Press the saute function button.
• Stir in the tapioca/water mixture.
• Continuously stir until desired consistency is reached (keep in mind it will thicken as it cools, too).
• Stir in apple cider vinegar or lime and optional sweetener.
• Remove bay leaves and salt to taste.
• Serve and enjoy!
• Stovetop Instructions
• Add beans + 6 cups water to a large pot (you want to ensure beans are fully covered by water).
• Bring to a boil, then reduce to a high simmer.
• Cook until tender, adding more water if necessary. I find it takes about 1 hour of simmering to reach a soft, tender consistency.
• If most of the water is evaporated by the time the beans have cooked, add around 1 cup more before proceeding to the next step.
• While still set to simmer, stir in the spices, followed by the tapioca/water mixture. Stir thoroughly, turn heat a smidge higher (medium to medium-high), and continue to stir until all starts to thicken and looks creamy.
• Stir in vinegar or lime and optional sweetener.
• Turn off heat and salt to taste.
• Serve and enjoy!

SMOKY PERUVIAN (PERUANO) BEANS

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, s​auté 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.