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.
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.
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Notes
Expert Tips for Peruvian Beans:Soak your beans in advance to make this Peruvian beans recipe. They cook up a buttery, creamy texture when soaked in advance in less time.Cook the onions and garlic on medium-low heat, stir frequently, and keep a close eye on them so they don’t burn. Burning these ingredients will give them a bitter, off-flavor.For creamier beans, remove a small portion of beans from the pot and mash them with a potato masher. Then return the mashed beans to the pot and stir them in.