VEGAN PERUVIAN LIMA BEAN SALAD
Lima beans and healthy vegetables marinated in a zesty leche de tigre style sauce. It's something of a vegan "ceviche," a gorgeous side dish or a stand alone light meal!
Provided by Tamara Andersen
Categories Side Dishes
Time 50m
Number Of Ingredients 9
Steps:
- IMPORTANT NOTE: Lima beans must cook 10 minutes prior to consuming! If you're using canned or dried, they've been cooked, but if you're using frozen or fresh, they must cook 10 minutes. Boil 10 minutes.
- Combine lime juice, olive oil, and sea salt in a liquid-tight jar, shake vigorously.
- Chop the tomatoes, mince the chile pepper, chop the cilantro, and thin-slice the red onion.
- Add vegetables and beans to a good-sized bowl. Pour the marinade over and toss to combine thoroughly. Cover and set aside a minimum of 30 minutes or several hours.
- Taste for seasoning. Garnish with additional cilantro as desired. Enjoy!
Nutrition Facts : Calories 148 kcal, Carbohydrate 17 g, Protein 5 g, Fat 9 g, ServingSize 1 serving
SMOKY PERUVIAN (PERUANO) BEANS
Creamy Peruvian beans prepared in a smoldering chipotle sauce with vegetables
Provided by Kelly
Yield 4 servings
Number Of Ingredients 18
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, sauté 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.
PERUVIAN MASHED BEANS
Once beans are fully cooked you can eat whole or mashed. Do not throw out liquid right away.
Provided by sonia Capacete
Categories Side Dish
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Rinse beans in cold water. Place in a bowl with water to cover; soak for 30 minutes to 1 hour.
- Transfer soaked beans to a large pot; fill with 3 quarts water. Add onion and garlic. Cover and cook over low heat until boiling, about 30 minutes. Add bouillon and season with salt. Cook, adding more water as needed, until beans are tender, 30 to 40 minutes more.
- Heat oil in a skillet over medium heat. Add a few scoops of cooked beans, 1 clove of cooked garlic, and about 1/2 of the water from the pot. Bring to a simmer and mash. Season with salt and pepper.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 39.4 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 16 g, Protein 13 g, SaturatedFat 0.6 g, Sodium 312.5 mg, Sugar 1.5 g
THE BEST PERUVIAN BEANS RECIPE
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
Categories Main Course
Time 1h5m
Number Of Ingredients 13
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 BEAN SALAD
This beautiful salad is loaded with colourful vegetables and beans. It's an ideal dish to bring to a pot luck or buffet as it can sit for hours and it's flavour only improves. I love the addition of the avocado. It makes it unlike other bean salads I've tried. From Chatelaine and posted for ZWT 7
Provided by Dreamer in Ontario
Categories Peppers
Time 15m
Yield 8 cups
Number Of Ingredients 13
Steps:
- In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
- Whisk in oil.
- Drain and rinse beans, then place in a large bowl.
- Add pepper, avocado, tomatoes and parsley.
- Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.).
- Cover and refrigerate up to 2 days.
Nutrition Facts : Calories 261.3, Fat 11.6, SaturatedFat 1.6, Sodium 225.9, Carbohydrate 32.4, Fiber 9.7, Sugar 1.2, Protein 8.9
LIMA BEAN SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
CANARY, MAYOCOBA, OR PERUVIAN WHITE BEAN SALAD
My local Mexican market sells these luscious beans in bulk. I came up with this recipe after trying them for the first time. The beans cook up fairly quickly and have a tender skin; they are buttery and smooth. No wonder they're called the King of Beans! This salad is beautiful and absolutely delicious. I seasoned the salad with a Sal/Limon/Chile mix I found at the market - which gives the salad a little kick along with the diced jalapeno. If you can't find it, use chile powder and lemon pepper. And my favorite brand of avocado is a Calavo brand that's California-grown: it's the most reliable I've found. It's ripe when the skin is black.
Provided by One Happy Woman
Categories Beans
Time 1h45m
Yield 6 salad, 6 serving(s)
Number Of Ingredients 15
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.
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