This week I cooked up a batch of my favorite Peruvian beans, the canary bean. This might be the easiest Peruvian ingredient to find in the US and if you haven’t tried them yet, I highly recommend cooking them up NOW. In this recipe, the beans are flavored with another popular Peruvian ingredient, the aji amarillo adding a bit of spice and also lending some its fruity flavors to the beans.
Why you should eat more canary beans
Canary beans, also known as mayocoba beans are a lovely yellow color before cooking, which fades to a beige-white when the beans are cooked. They have a buttery, creamy texture reminiscent to me of the cannellini bean. They don’t have a strong flavor and easily absorb whatever flavors you add when cooking your canary beans. This recipe contains only six ingredients plus some salt and pepper and creates a delicious batch of Peruvian beans, you can eat them up alone or pair them with rice or potatoes.
Cooking Peruvian beans
As far as cooking time goes, Peruvian beans are ready in about an hour when soaked ahead of time. You can soak overnight for eight hours or do a quick soak which is the method I used when preparing the Peruvian bean recipe this week.
For a quick soak, cover the beans with water and bring to boil. Cook for five minutes and then remove from the heat and let them soak for at least an hour. Then drain the water off, add fresh water and simmer until the beans are tender.
It should take about an hour to cook them. However, sometimes if the beans have been sitting in the store too long, they could possibly take longer to cook and sometimes may not ever get tender.
If time is short, consider adding these Peruvian beans to your meal prep routine on the weekend and cooking them ahead. You can even cook the entire bag and freeze the extra portion for a later date. To reheat, simply add a bit of extra water and heat.
Another option if time is tight is to consider using your slow cooker to cook Peruvian beans. Set it up before you leave the house with the canary beans and broth and let them cook while you are gone for the day. Then when you are ready to eat, simply cook the onions, garlic and aji and add to the cooked canary beans.
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Vegetarian Peruvian Beans
- 2 cups dried canary beans
- 3 cups vegetable broth
- 1 T olive oil
- 1 medium red onion diced
- 4-6 cloves garlic minced
- 1 – 2 T aji amarillo paste
- Salt and black pepper to taste
- Cilantro and lime wedges for garnish
- Soak the canary beans overnight (at least 8 hours) in water. When ready to prepare, empty off water and rinse beans. Add 3 cups vegetable broth to beans and heat to a boil. When the liquid begins boiling, reduce heat and cook for one hour.
- When the beans are just about ready, heat 1 T of olive oil in a skillet over medium-high 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. Serve up in a bowl and garnish with chopped cilantro and a squeeze of lime.
Did you make a batch of vegetarian Peruvian beans? Leave me a comment and tell me all about it! You can also reach me directly using the chat button in the bottom right of the screen. If you liked this recipe, give it a 5-star rating in the recipe card. And, tag @cookeatlivelove in your photos so I can see your creations.