Peruvian beans are delicious, get a bag of Peruvian Canary beans and prepare it at home. I recommend that you do it the traditional way and then go ahead and do it in an instant pot. So you will know why this dish has become one of the richest eaten in Peru.
Beans are synonymous with parties, they are always prepared to serve them on birthdays, weddings and celebrations. Accompanied by rice they are delicious.
Never but never, do you throw your beans, save them the next day they are richer and ready for another dish, the tacu tacu. Stored on the refrigerator, the beans are ideal to make a cream that mixed with the rice is delicious.
Come, I will show you this delicious recipe that your family will love, do not stop preparing it.
Peruvian Beans Recipe
The Peruvian Canary beans are a recipe that is widely used as a complement to any type of dish, whether they are stews or fried foods that you want to put on top, here I show you how to prepare this homemade recipe step by step
INGREDIENTS
PREPARATION
Wash the beans well in water, let them rest for about 10 minutes and wash them again and strain them well.
Then put the beans in a pot completely covered with water over high heat and let them boil for the first time for about twenty minutes.
Remove the white foam with the help of a spoon and lower the heat a little.
Then you should to retire from beans the water when it will already be yellow.
Then we will add water to the pot with the beans over high heat and add the chorizo cut into rings together with the diced bacon.
Let it boil for about forty minutes, always watching and moving so that they do not stick.
In a frying pan we are going to make our dressing, we will add a little oil, the onion and the tomato cut very small in squares together with the garlic, a pinch of pepper and fry everything very well.
Remove some of the broth from the beans and we will reserve it in case they dry out.
Then we are going to add the dressing and let it boil for about 15 more minutes (always testing if they already have the texture we want if not that it boils for longer).
Finally, when we turn off the kitchen, add the dried oregano, rubbing it with both hands over the beans, rectify the salt and that's it.
Photo by CHIMI FOTOS 
Ingredients
Directions
Wash the beans well in water, let them rest for about 10 minutes and wash them again and strain them well.
Then put the beans in a pot completely covered with water over high heat and let them boil for the first time for about twenty minutes.
Remove the white foam with the help of a spoon and lower the heat a little.
Then you should to retire from beans the water when it will already be yellow.
Then we will add water to the pot with the beans over high heat and add the chorizo cut into rings together with the diced bacon.
Let it boil for about forty minutes, always watching and moving so that they do not stick.
In a frying pan we are going to make our dressing, we will add a little oil, the onion and the tomato cut very small in squares together with the garlic, a pinch of pepper and fry everything very well.
Remove some of the broth from the beans and we will reserve it in case they dry out.
Then we are going to add the dressing and let it boil for about 15 more minutes (always testing if they already have the texture we want if not that it boils for longer).
Finally, when we turn off the kitchen, add the dried oregano, rubbing it with both hands over the beans, rectify the salt and that's it.
This recipe goes very well with:
The Peruvian beans goes really well with these sides:
- Withe rice with corn or white rice alone.
- Peruvian Seco de cabrito (Peruvian Kid Stew)
- Boiled or fried Cassava (yuca) or that your imagination decide
- Fried fish, fried chicken or beef.
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