Peruvian beans, also known as canary beans, are a delightful variety that offers a smooth, buttery taste. They can be enjoyed simply with beans and rice or used in various recipes to create delicious meals. In this easy-to-follow Peruvian beans recipe, the beans are cooked with onions, garlic, and aji amarillo paste, which adds a spicy and fruity flavor.
I first discovered canary beans on a trip to Peru where I stumbled upon their vibrant colors in the local markets. After cooking them for the first time, I fell in love with their creamy texture and mild flavor, which effortlessly absorbs the flavors of other ingredients. In Peruvian cuisine, canary beans are often cooked in lard or with bits of meat and served as a side dish. They are also used to make tacu tacu, a delicious recipe of mashed Peruvian beans and rice patties that are fried and served with various toppings.
Why You Will Love This Recipe
Let me tell you why this Peruvian beans recipe should be on your must-try list:
- Delicious Flavor and Buttery Texture: This recipe yields tender Peruvian beans with a delightful buttery texture and delicious flavor.
- Vegan, Dairy-Free, and Gluten-Free: It’s a naturally vegan, dairy-free, and gluten-free recipe, so it caters to various dietary preferences and restrictions.
- Easy Preparation: This recipe requires minimal effort and is mostly hands-free.
- Versatility: The mild taste of canary beans allows them to easily absorb the flavors of other ingredients, making them adaptable for various recipes.
What You Need to Make This Recipe
You can easily make a batch of Peruvian beans with basic ingredients commonly found in most grocery stores or Latin American markets. Here’s what you’ll need:
- Dried canary beans
- Vegetable broth
- Aji amarillo paste
- Red onion
- Chile pepper
- Lime juice
For the full list of ingredients and quantities, refer to the recipe card below.
How to Make Perfect Canary Beans
Making a batch of canary beans is a breeze, and most of the cooking time is hands-off. Here’s a step-by-step guide to follow:
- Start by placing the soaked beans in a large pot and add vegetable broth. Bring the pot to a boil, then cover it with a lid and simmer for an hour, stirring occasionally.
- While the beans cook, heat olive oil in a skillet and sauté onions and garlic until softened. Add aji amarillo paste and cook for an additional two minutes.
- Once the beans are fully cooked, add the onion mixture from the skillet to the pot. Season with salt and black pepper and let the beans cook with the added ingredients for about ten minutes to absorb the flavors.
- In the meantime, prepare the salsa criolla by combining onions, chile, cilantro, and lime juice in a small bowl. Add salt and pepper to taste.
- When the beans are ready, serve them with the salsa criolla on top, along with chopped cilantro and a lime wedge (if desired).
How to Serve Canary Beans
This versatile recipe can be enjoyed in multiple ways. You can enjoy the beans on their own, similar to a soup or stew. Alternatively, they can be served over rice or even paired with some Instant Pot Barley. You can also incorporate the beans into your favorite refried beans recipe for a creamy and delicious twist. Leftover beans can be used to make vegetarian tacu tacu or turned into a filling for vegan quesadillas. For a refreshing beverage, pair them with a Peruvian Chilcano or a mocktail like the Sparkling Lime Cucumber Drink.
Expert Tips and FAQs
Here are some expert tips and frequently asked questions to help you master this recipe:
- Soak your beans in advance to achieve a buttery, creamy texture in less time.
- Cook the onions and garlic on medium-low heat, stirring frequently, and be mindful not to burn them, as it can give them a bitter taste.
- For creamier beans, mash a small portion of the cooked beans with a potato masher and then return them to the pot and stir.
More Peruvian Recipes to Explore
If you’re excited about Peruvian cuisine, don’t stop at this recipe! Here are some more Peruvian dishes worth exploring:
- Vegan Ceviche made with mushrooms, zucchini, and artichokes.
- Potatoes with Huancaina Sauce, a delightful combination of potatoes and a delicious cheese sauce.
If you try this recipe, I would love to hear your feedback. Don’t forget to leave a star rating in the recipe card below and drop a review in the comments section. And don’t hesitate to tag me @cookeatlivelove on social media, so I can see your wonderful creations.