peruvian beans

Peruvian beans cook easily in an Instant Pot and can be served whole or creamy.

Instant Pot Peruvian Beans Recipe

Cups Water

(Add After beans have been cooked)

Rinse beans in a colander and check for any debris or broken beans.

Place rinsed beans in the Instant Pot with water and oil.  Lock lid on, have Valve on sealing, and Cook on High Pressure for 30 minutes (if beans are old do 35-40 min). Once timer goes off, allow pressure to release naturally for an additional 20 minutes. Just leave the instant pot alone and allow it to stay on keep warm for 20 minutes. Then open lid, add salt, stir, taste, and add more salt if needed. At this point you can add additional seasoning if you like.

If beans are still hard, place lid back on, turn valve to sealing, and cook on high for 5 more minutes. Then rest for 10 minutes before releasing pressure valve.

To Freeze beans, allow to cool completely then place in desired portions in a freezer bag with cooking liquid. To thaw place in fridge overnight and heat on stove.

Remove desired amount of beans from the pot and leave remaining amount for re-fried beans. Leave enough cooking liquid in the pot to cover the beans.

Then turn the Instant Pot to Saute and allow the beans to reach a low boil. Continue to have the beans simmer for about 2 minutes, stirring occasionally so they don’t burn on the bottom of the pot.  Once the beans have simmered for a couple minutes, turn off the instant pot, and start mashing them with a masher. Keep mashing until you reach your desired consistency.

If you like them extra creamy you can run them through a blender. It’s perfect as a bean dip, in a bean and cheese taco, or any recipe that calls for re-fried beans.

Re-fried Peruvian Beans

A simple, but flavorful Peruvian beans recipe with Peruvian flair! Bacon, ají panca, bell pepper, garlic, and spices with mayocoba or Peruvian beans, rice, and avocado make a healthy and flavorful meal your family will love!

Peruvian-Flavored Peruvian Beans

beans

salt

bacon (cut in 1" pieces)

onion (chopped)

bell pepper (diced)

cumin

garlic (minced)

ají panca paste

tomato paste

chicken broth

oregano

water

harina de camote ((see Ingredients in post for substitutions))

sea salt

red wine vinegar

honey

sea salt and fresh ground pepper

cook beans

Cook the beans according to your preferred method. Add the tablespoon of salt to a generous pot of water. See post Instructions for more information.

fry bacon

Fry the bacon. Drain bacon on paper towels. Remove all but 1 tablespoon of bacon fat from the pot.

cook aromatics

Cook the aromatics. Over medium-high heat, add the onion, cumin, bell pepper, garlic, ají panca and tomato paste. Sauté until onion is softened and mixture is very fragrant.

Add the beans, broth, and oregano to the pot. Cover and reduce heat. Simmer 15 minutes. Remove oregano sprigs if you used fresh.

make slurry

Make the slurry. Whisk the camote de harina with reserved bean water (water or broth). Stir slurry into the beans mixture a little at a time over high heat until desired thickness is achieved.

finish beans

Add salt as needed, honey, and vinegar. Stir in the cooked bacon. Bring mixture back up to a simmer for 5 minutes before serving.

You will find that refried beans are one of the most common sides for traditional Mexican dishes. From breakfast, to dinner, they are always a welcome companion. You can make them with different kinds of beans, like Black, Pinto,  or Peruvian. The choice in Mexico varies among regions but also among cooks. I tend to use the Pintos more, because they have a creamier consistency and softer flavor. The Black, delicious as well, have a stronger flavor and texture. The Peruvian have a peculiar flavor, that is hard to define, but it is stronger than the Pintos and lighter than the Black.

Smooth and Easy Refried Beans

basic bean puree

onion

In a large saute pan over medium high heat, pour the oil and heat until hot but not smoking, about 1 to 2 minutes.  Add the onions and let them saute for about 3 to 4 minutes, until they have softened, become translucent and have started to slightly brown along the edges.

Add the bean puree over the sauteed onion, and let them season and thicken for about 10 to 15 minutes, stirring occasionally.  If the beans are bubbling way too much, lower the heat a little to medium-low heat.  Let them continue thickening, until they have achieved a thick puree consistency and are somewhat pasty looking.  It depends on your liking, some people like them thicker and some people like them with a softer consistency.  While it depends on how you like them, they are mostly cooked until they can hold a shape when scooped with a spoon.

These Peruvian Beans are fantastic - perfectly creamy and tasty Canary, Mayocoba or Peruano beans.

Peruvian Beans Recipe

kg Canary / Mayocoba / Peruano beans

bacon

tbsp vegetable or olive oil

½ large red onion (finely diced)

garlic (minced, finely grated or puréed)

Salt and pepper

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&#39;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.

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 :P

My tasty Peruvian Beans Recipe features tender mayocoba beans cooked along with bacon, aji amarillo, and plenty of other flavor enhancers.

bacon, diced

¼ medium white onion, diced

garlic cloves, finely chopped

tomato,

Tbsp aji amarillo paste (see note 1)

tsp cumin

bay leaf

Tbsp red wine vinegar

For canned beans, drain and rinse them, then...

For canned beans, drain and rinse them, then skip to step 3. Soak dried beans according to your preferred method (see note 1).

Drain soaking water and fill pot with water...

Drain soaking water and fill pot with water such that there is at least 1 inch of water above the beans. A 1 Tbsp salt and combine well. Bring to a boil, reduce to a simmer, and cook until the beans are tender, about 40 minutes. Drain and set aside.

In a large pot or dutch oven, fry...

In a large pot or dutch oven, fry diced bacon until it has crisped up. Remove the bacon to a plate, and remove all but about 2 Tbsp bacon grease from the pot.

Add in diced onion and sauté until it...

Add in diced onion and sauté until it has started to soften. Add garlic and cook 1 additional minute.

Add diced tomato, tomato paste, aji amarillo paste,...

Add diced tomato, tomato paste, aji amarillo paste, cumin, oregano, bay leaf and vinegar. Cook for 5 minutes.

Return beans and bacon to the pot along...

Return beans and bacon to the pot along with chicken broth. Bring to a simmer and cook until beans are tender to your liking, about 15 minutes.

Serve beans on their own, or with rice...

Serve beans on their own, or with rice and accompaniments.

This tasty Peruvian Beans Recipe of beans with thick cut bacon and caramelized onions are slow cooked until creamy and delicious.

Mayocoba beans

small diced yellow onion

garlic

seeded small diced Roma tomatoes (about 1 ½ cups)

chicken stock

salt and fresh cracked pepper

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.

Top 6 peruvian beans recipes from across the web

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Instant Pot Peruvian Beans Recipe

Peruvian-Flavored Peruvian Beans

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Peruvian Beans Recipe

Peruvian Beans Recipe

Top 6 peruvian beans recipes from across the web

The most viewed peruvian beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Peruvian Beans Recipe

Peruvian-Flavored Peruvian Beans

Smooth and Easy Refried Beans

Peruvian Beans Recipe

Peruvian Beans Recipe

Peruvian Beans Recipe

The most viewed peruvian beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine