Peruvian Beans Recipe
This tasty Peruvian Beans Recipe of beans with thick cut bacon and caramelized onions are slow cooked until creamy and delicious.
Ingredients
- 1- pound dried Mayocoba beans
- 6 strips thick cut bacon, cut into 1” pieces.
- 1 peeled small diced yellow onion
- 4 finely minced garlic cloves
- 5 seeded small diced Roma tomatoes, about 1 ½ cups
- 6 cups chicken stock
- coarse salt and fresh cracked pepper 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.