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Bowl of peruvian beans on the table topped with avocado and red onion.
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The Best Peruvian Beans Recipe

Peruano beans, also called canary beans, cooked with onion, garlic and aji amarillo for a hint of spice. They're perfect to eat on their own as a main dish or side dish, or to use in recipes like tacu tacu, quesadillas, and burritos.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 people
Calories 234kcal

Ingredients

Peruvian Beans

Salsa Criolla

  • 1 small onion thin julienned strips
  • 1 chile pepper diced small
  • 2 tablespoons cilantro chopped
  • 1 lime juiced
  • Salt and black pepper to taste

Serving

  • cilantro chopped
  • avocado sliced
  • lime wedges

Instructions

Cook the Canary Beans

  • 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.
    1 pound dried canary beans, 5 cups vegetable broth
  • When the beans are just about ready, heat 1 tablespoon of olive oil in a skillet over medium heat.
    1 tablespoon extra virgin olive oil

Cook the Onions

  • 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.
    1 medium red onion, 4-6 cloves garlic, 1 - 2 tablespoons aji amarillo paste
  • 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.
    Salt and black pepper to taste

Make the Salsa Criolla

  • 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.
    1 small onion, 1 chile pepper, 2 tablespoons cilantro, 1 lime, Salt and black 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.
    cilantro, avocado, lime wedges

Slow Cooker Peruvian Beans

  • Cook your soaked beans in the broth for 6-7 hours on low heat or 3-4 hours on high heat. When the beans are ready, cook the onions, garlic, and aji amarillo in a skillet as directed above. Add them to the pot of beans and mix together. Let them cook another 30 minutes or so to allow the beans time to absorb flavor.

Video

Notes

  • Soak your beans ahead of time for the best outcome. The beans cook up a buttery, creamy texture in less time when soaked in advance. You can do a quick soak by boiling the beans for five minutes and then turning off the heat and letting them soak covered for an hour. Rinse and then use them in the recipe.
  • If you prefer a creamier texture, 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.
  • Feel free to change up the seasoning or even add some cooked bacon or other meat if you prefer a meatier version.
  • Store beans in the refrigerator for up to five days or freeze for up to three months. Reheat in a saucepan on the stove and add more broth or water as needed.

Nutrition

Calories: 234kcal | Carbohydrates: 42g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 600mg | Potassium: 1106mg | Fiber: 9g | Sugar: 4g | Vitamin A: 390IU | Vitamin C: 14mg | Calcium: 149mg | Iron: 6mg