Step 1

Soak the canary beans overnight (at least 8 hours) in water. When ready to prepare, empty off water and rinse beans. Add 3 cups vegetable broth to beans and heat to a boil. When the liquid begins boiling, reduce heat and cook for one hour.

Step 2

When the beans are just about ready, heat 1 T of olive oil in a skillet over medium-high heat. Add onions and garlic sauté until softened, stirring frequently so they don’t burn or get too brown, about 5-8 minutes. Add aji amarillo paste then cook for an additional 2 minutes.

Step 3

Add the mixture from the skillet to the beans. Taste, add salt and pepper as needed. Let the beans cook with the added ingredients for about 10-15 minutes to absorb the flavors. Serve up in a bowl and garnish with chopped cilantro and a squeeze of lime.