Peruvian Bean Recipe – Peruvian Frijoles

30 May Peruvian Bean Recipe – Peruvian Frijoles

Beans are one of the traditional staples of Peruvian cuisine because we usually ate them once a week at least. It could be Peruvian canary beans, lima beans, white beans, black beans or even lentils.

The thing I love the most about cooking beans is that you can make a large pot and use a portion for the day and freeze the rest for further use. Therefore, is a great addition to your menu rotation if you are into batch cooking or as I am, a busy mum that doesn’t have the time to cook every day.

We usually eat frijoles as a main course with white rice and salsa Criolla ( sauce made with red onions, aji Amarillo in tiny pieces and lime) Sometimes we would eat it with fry steak or schnitzel as a compliment. The other way to eat them is as a side dish for Seco de Carne. You can see the recipe here.

Ingredients:

• vegetable oil
• medium onion
• garlic
• tomato
• bacon
• white beans
• stock

If you are using fresh beans you have to let them hydrate the night before with water in a big bowl. The following day drains the beans, put them in a big pot and cover them with water. Let them cook at medium heat for 30 minutes or more until they are tender. Drain them and reserve a cup of water from the pot.

Meanwhile, cut the bacon into tiny bits, also peeled and diced onions and peeled and deseeded the tomatoes.

In a large pot, drizzle vegetable oil and fry the bacon till it browns a little. Incorporated the onions and garlic puree until they are translucent. Finally, add the tomatoes and cook them together for 3 minutes. Incorporate the beans and tock with a little salt and pepper. Let it simmer for 10 minutes. If the preparation dries a little add some of the bean cooking water. You should squeeze some of the beans with a potato press to make the preparation more creamy. Check the seasoning and serve them with rice and Salsa Criolla, this is an amazing way of eating them or as a side dish for Seco de Carne.

Frequently asked questions about Peruvian frijoles:

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Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.