Best Peruvian Bean Stew Recipes

Peruvian Canary Bean Stew image

Provided by OStreetGuy55

Categories Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 lb dried canary beans
2 slices bacon, cut into 2-inch pieces
1 tablespoon olive oil
1/2 lb beef, chicken or 1/2 lb pork, cubed
1 small onion, chopped
2 garlic cloves, chopped
1 tomatoes, chopped
1 tablespoon sazon goya con culantro y achiote
1 teaspoon salt

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.

Nutrition Facts : Calories 445.4, Fat 45.5, SaturatedFat 17.8, Cholesterol 58.9, Sodium 632, Carbohydrate 3.4, Fiber 0.7, Sugar 1.6, Protein 5.7

Peruvian Bean Stew image

Provided by Klara Wahlster @Parachef

Number Of Ingredients 9

1 1/2 cup(s) lima beans, frozen
2 cup(s) chicken stock, or hearty vegetable stock
4 tablespoon(s) lime juice
3 clove(s) garlic
4 tablespoon(s) olive oil
1 1/2 teaspoon(s) sriracha sauce, or garlic chili sauce of your choosing
1/4 cup(s) evaporated milk
1/4 medium onion, red
1/2 cup(s) feta cheese

Steps:

NOTE: This is best served with steamed white rice, so if, like myself, you have a rice cooker, start that up first thing and cook up about 1 cup of white rice. In a small pot, add chicken broth, 3 tbsp of the lime juice, and about one cup of water. Bring to a boil, add beans, wait till water is boiling again, and then cover, and reduce heat to low. Cook for about 8-10 minutes. Before draining, reserve 1/4 cup of cooking liquid. Drain beans.
While beans are boiling, chop up onion into small pieces.
In a large skillet, add enough olive oil to coat the bottom of the pan. Add 3 cloves of finely chopped garlic. Keep heat on medium, avoid burning garlic. After about 5 minutes, add beans and increase heat. Give the beans some time to cook off excess liquid, around 10 mins or so. Add sriracha sauce and salt and pepper to taste -- mix thoroughly.
Add reserved liquid and remaining lime juice back into the pan, and reduce heat to medium-low. Allow most of the liquid to boil off -- about 5 mins. Add evaporated milk and mix very well.
After one or two minutes, remove from heat, add 1/2 cup of plain, crumbled feta or other mild, solid, salty goat or sheep's cheese (i.e. queso blanco) and mix constantly until slightly melted.
Garnish with onions, serve over rice.