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Peruvian Beans Recipe

These Peruvian Beans are fantastic - perfectly creamy and tasty Canary, Mayocoba or Peruano beans.
5 from 5 votes
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Course: Main, Main Course
Cuisine: peruvian
Keyword: canary, mayocoba, peruvian beans
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Servings: 6 people
Author: Lorena Salinas from Cravings Journal

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
Metric - US Cups

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

If using a pressure cooker such as an Instant Pot, you don't need to soak them. Increase cooking time on high pressure to 1h20min.
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