These Peruvian Beans are fantastic – perfectly creamy and tasty Canary, Mayocoba or Peruano beans. We serve it as a side dish for stews or sometimes just as a main with rice and a fried egg. These beans are extremely good, you’ll quickly make them your favourite.
What are Peruvian Beans
Peruvian beans are small and yellow beans that we use in Peru to make our delicious bean stew. They are called Canary beans for us but also known as Peruano or Mayocoba beans abroad. You can get them in Latino or Peruvian stores locally or even on Amazon. We also cook them in a particular way, with a base of pork, onion and garlic. Once they’re done, we blend half of it. This combination of some creamy puréed beans with the whole ones makes for a delicious and nutritious dish.
How to cook Peruvian Beans
Peruvian beans aren’t that different from other beans you might have cooked before. If cooking them on a stovetop, you definitely need to soak them in plenty of water overnight. This will allow them to cook properly and become soft. If using an Instant Pot, read further. The base for these Peruvian beans is a sofrito which we refer to as “aderezo” made of bacon, onion and garlic. My mom would use a tiny smoked rib when she made them, but products like those are harder to get nowadays, so bacon is a really good substitute. The bacon adds a delicious smoked pork background flavour. I personally remove it before serving but you can keep it in if you prefer. We then add the beans, fresh water and let them cook for 1h-1h30min or until they are very soft if crushed against the side of the pot. Then it’s time to blend half of them. This makes a delicious creamy bean dish that’s a perfect side dish.
How to serve them
Peruvian beans are great a side dish for stews along with white rice. However, as you might guess, they’re a pretty good meal on their own! You can serve them with rice, a fried egg and call it a day. They are a filling and nutritious meal that also happens to be extremely tasty. I promise that when you make them you’ll be wanting to have them every single day; I could eat them straight from the pot and call it a day!
How to cook Peruvian Beans in Instant Pot
If you want to use an Instant Pot to cook Peruvian Beans, then I’m here for you. Using an Instant Pot is the perfect way to accelerate the cooking process and make it less dependent on your watchful eye. To begin, you will do everything exactly the same, sautéeing the bacon, onion and garlic with the sauté option on the Instant Pot. Then, you will add the beans, water, close the lid and cook everything on high pressure. If you didn’t remember to soak the beans, it will take 1h20min ad if they have been soaked overnight, it will only take 40min. Not soaking is not an option if not using a pressure cooker!
More Peruvian Recipes
If you love Peruvian beans and are eager to explore more Peruvian Recipes (as you should), here are a few of my favourites from back home. Enjoy!
Peruvian Beans Recipe
Ingredients
- 1 kg Canary / Mayocoba / Peruano beans
- 1 slice bacon
- 2 tbsp vegetable or olive oil
- ½ large red onion finely diced
- 2 cloves garlic minced, finely grated or puréed
- 1½ litre water
- Salt and pepper
Instructions
- Soak the beans overnight or for at least 8 hours in plenty of water at room temperature. (SEE NOTES)
- Drain the beans and discard the water.
- Preheat a large pot over medium heat and place the bacon at the centre. Let it become golden for a couple of minutes per side. Remove and reserve.
- Add the oil and onion and cook it until it's slightly golden, stirring occasionally.
- Add the garlic and stir constantly for 1 minute.
- Add the beans and the water and stir. Also, add the bacon we cooked before.
- Bring everything to a slow simmer and cover. Let it cook for 1h-1h30min or until if you crush a bean against the side of the pot it easily disintegrates. If using a pressure cooker, 40min will be perfect at high pressure.
- Blend half of the beans. This makes them creamy and delicious. Season with salt and pepper.
Notes
1 comment
Saludos Lorena thank you for this mayocaba recipe. Haven’t made it yet, need to source peruano beans which shouldn’t be a big issue. But am certain it’s going to be totally delish. Beans, onion, garlic…bacon… what’s not to like! Might sub a meaty smoked pork hock for the bacon; otherwise no intention to deviate from your recipe. Will post again with results of my endeavours 😛