Peruvian Canary Bean Stew Food

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.

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.

SUPER EASY CANNED BEAN STEW

Steps:

• Sautee the onion and carrots in some cooking spray.
• Add the broth, the drained beans, and the canned tomatoes.
• Season with spices (add different things as the mood strikes you).
• Simmer for 10 minutes.

PERUVIAN CHICKPEA STEW

Steps:

• In a deep pot, saute onions and garlic in oil until onions turn pale brown.
• Add the chickpeas, tomato wedges, diced squash, and all the seasonings.
• Reduce heat, cover, and cook for about 30 minutes. Stir often. Add a few teaspoons of water or vegetable broth if needed.
• Serve hot over cook-ed brown rice.

PERUVIAN VEGETABLE STEW

Steps:

• Heat the butter (or oil) over medium-high heat in a skillet, stir in the cayenne and corn slices and cook 2 minutes per side, until golden-red.
• Add the lime juice and turn the corn to evenly coat, remove from heat and set aside.
• Heat the olive oil over medium heat in a large skillet, saute the onions 7 to 8 minutes, or until slightly golden.
• Add the garlic and cook 1 minute longer, until the aroma is released, then add the squash, tomatoes, oregano, salt, pepper, and water.
• Stir to combine and cook, stirring occasionally, about 25 minutes, or until the squash is nearly tender.
• Stir in the corn kernels and peas, cover, and cook 5 minutes longer.
• Taste for seasoning and serve, garnished with the sauteed chile lime corn disks.

PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)

Steps:

• Rinse your quinoa really well. Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. Set aside.
• While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
• Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
• Add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). Let that blend together for just a few more minutes and then stir in the stock. Cover and simmer for about 15 minutes until the veggies are tender.
• Stir in the cooked quinoa and adjust the salt to taste. Just before serving, stir in the cilantro if you choose, or sprinkle on top.