Peruvian Beans Recipe
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Peruvian Beans Recipe
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This tasty Peruvian Beans Recipe of beans with thick cut bacon and caramelized onions are slow cooked until creamy and delicious.
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Ingredients
- 1- pound Mayocoba beans dried
- 6 Bacon cut into 1” pieces, thick cut, strips
- 1 yellow onion peeled small diced
- 4 garlic finely minced
- 5 Roma tomato about 1 ½ cups, seeded small diced
- 6 cups chicken stock
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Submerge the beans in cold water by about 4 to 5 inches in a container overnight.
- In a large Dutch oven or pot, add the bacon over low to medium heat and frequently stir until the fat is rendered and the bacon lardons are browned.
- Set the bacon to the side and add the onions to the pot.
- Season with salt and occasionally stir for 10 to 12 minutes or until lightly browned and soft.
- Stir in the garlic and cook just until fragrant, which only takes about 30 to 45 seconds.
- Add in the tomatoes and sauté over medium heat for 4 to 5 minutes or just until they start to break down.
- Deglaze with 1 cup of water or chicken stock.
- Transfer the mixture to a blender, with the center cap to the lid removed, and blend on low to medium speed until smooth.
- Add the mixture back to the pot along with the crisp bacon, drained beans, and 5 cups of chicken stock.
- Season with salt, and pepper, and bring the mixture to a boil over high heat.
- Add on a lid, turn the heat down to low medium, and cook for 60 to 70 minutes or until the beans are tender.
- Pour half of the beans and liquid into a blender and with the center cap of the lid removed, blend at low to medium speed until thick and smooth.
- Stir back in the mixture with the whole beans and the remaining chicken stock.
- Season with salt, and pepper.
Notes
- Make-Ahead: You can make this recipe up to 1 day ahead of time and reheat before serving.
- How to Store: Store the Peruvian beans in the refrigerator for 4 to 5 days. You can freeze them covered for up to 3 months. Thaw in the refrigerator before reheating.
- How to Reheat: Add the desired amount of beans to a saucepot with a few tablespoons of water or chicken stock and heat over low heat while stirring until warm.
- If you are in a hurry, pour boiling water over the beans and let them sit for 1 hour before draining and cooking them.
- You can expand the flavors of this by adding spicy peppers, dry spices, herbs, or cheese.
- You can cut the bacon smaller if you’d like.
- If you do not want to cook the beans from scratch, use drained canned beans and proceed straight to the 9th procedure.
- 1 pound of dry beans is equal to 4-5 15-ounce cans.
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