Canary Mayocoba Or Peruvian White Bean Salad 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.

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

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.

INSTANT POT PERUVIAN BEANS RECIPE

Steps:

• Rinse beans in a colander and check for any debris or broken beans.
• Place rinsed beans in the Instant Pot with water and oil. Lock lid on, have Valve on sealing, and Cook on High Pressure for 30 minutes (if beans are old do 35-40 min). Once timer goes off, allow pressure to release naturally for an additional 20 minutes. Just leave the instant pot alone and allow it to stay on keep warm for 20 minutes. Then open lid, add salt, stir, taste, and add more salt if needed. At this point you can add additional seasoning if you like.
• If beans are still hard, place lid back on, turn valve to sealing, and cook on high for 5 more minutes. Then rest for 10 minutes before releasing pressure valve.
• See How to Freeze Beans Here

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.

CANARY, MAYOCOBA, OR PERUVIAN WHITE BEAN SALAD

Steps:

• Cook the beans yourself, if you can, and drain them well. I bring the beans to a boil and let them sit for a few hours or let the beans soak overnight, drain them, then cook them the next day. These cook fairly quickly. If you can't cook the beans yourself, you can use canned large white beans.
• Mix beans and the rest of the ingredients except the spinach, avocado and feta, together and chill.
• To serve: place the spinach leaves in individual salad bowls and divide the beans amongst the plates. Top with the avocado and crumbled feta. Drizzle enough of the dressing over the salad to dress the greens.

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!