I make tender, buttery mayocoba beans well seasoned with bacon, garlic, tomato, spices, and aji amarillo paste, resulting in a very flavorful and satisfying meal. I’ve gotten hooked on Peruvian food lately. Of course there’s the famous Peruvian Roast Chicken with Aji Verde sauce. And then there’s the Peruvian-Chinese fusion dishes like my easy Lomo Saltado, Pollo Saltado and Arroz Chaufa. This canary beans recipe may not have the same worldwide fame, but it’s the kind of simple, homestyle meal Andean villagers have probably eaten for centuries.
So What are Peruvian Beans?
Peruvian beans, also known as Canary beans or Mayocoba beans, are a variety of legume that is particularly popular in Peruvian and Mexican cuisine. One of the key characteristics of Peruvian beans is their creamy texture once cooked, which makes them a favored ingredient in dishes that require a smooth, buttery consistency. They are quite versatile and can be used in a variety of dishes. They are commonly featured in soups, stews, and as a side dish. In Peruvian cuisine, they’re also found in dishes like “Tacu Tacu,” a type of bean and rice cake. Their mild flavor and creamy texture make them a fantastic canvas for a range of seasonings and cooking styles.
Ingredient Needed
Peruvian Beans (Canary or Mayocoba Beans) – The star of the dish. Today I am using dried beans, but you can also use canned for a quicker meal. Bacon – For that smoky depth. You could also use salt pork or pancetta. For a vegetarian version, omit the bacon and use olive oil or butter to sauté the onion. Aromatics – Onion and garlic. Tomato – Both fresh and tomato paste for a combination of sweetness and depth. Aji Amarillo Paste – A key ingredient in Peruvian cooking. If you can’t find this paste locally (we found some in a specialty shop), it is readily available online. Seasonings – Oregano, cumin and bay leaf. Chicken Broth – For vegetarian beans, use vegetable broth. Red Wine Vinegar – You could also substitute with other vinegar varieties, or lemon or lime juice.
Easy Canary Beans Recipe
- Prep the beans: If using dry beans (which I am), they must first be soaked and cooked. You can find soaking and cooking instructions in the next section. Otherwise, continue to the next step.
- Fry the bacon: In a large pot or Dutch oven, I fry diced bacon until it crisps up. Then, I remove the bacon to a plate and keep about 2 tablespoons of bacon grease in the pot.
- Create the sauce: I add in diced onion and sauté until it starts to soften. Then, I add garlic and cook for an additional minute. Next, I add diced tomato, tomato paste, aji amarillo paste, cumin, oregano, bay leaf and vinegar. I let it cook for 5 minutes.
- Finish the dish: I return the beans and bacon to the pot along with chicken broth. I bring it to a simmer and cook until the beans are tender to my liking, about 15 minutes.
How to Prepare Dried Beans
For an overnight soak, I place the beans in a large soup pot or Dutch oven and cover them with at least 2 inches of cold water. I let them soak for at least 8 hours. Alternatively, I sometimes use the quick soak method. I place the beans in a large pot and cover them with about 2-3 inches of water. I bring the water to a rapid boil and let the beans boil for about 2-3 minutes. After boiling, I remove the pot from the heat, cover it with a lid, and let the beans soak for about 1 hour. After soaking, the beans need to be cooked. I drain the soaking water and fill the pot with fresh water, ensuring there is at least 1 inch of water above the beans. I add 1 tablespoon of salt and combine well. I bring the pot to a boil, reduce it to a simmer, and cook for about 40 minutes.
Serving Suggestions
A hearty meal on its own, I also love these beans alongside some rice. Or perhaps stick with the theme of indigenous Peruvian foods, and swap the rice for quinoa. For garnishes, I love some cilantro and sliced avocado, along with some lime wedges for squeezing. It would also be common to serve the beans with salsa criolla, a marinated red onion salad from Peru. Personally, I will abstain and leave that recipe for Alpana. If you’re looking for a more elaborate spread, canary beans can serve as a tasty side dish to Latin mains like Pollo a la Plancha, Mojo Pork, Pernil or Vaca Frita.
Jason’s Tips
Cooking the Beans: I make sure the beans are cooked until just tender before adding them to the rest of the ingredients. Overcooking can make them mushy, while undercooking will leave them too firm. Bacon Fat: I don’t discard the removed bacon fat. That stuff is liquid gold and can be used as the fat ingredient in other dishes to add flavor. Balancing Flavors: I adjust the seasoning as I cook. The aji amarillo paste can vary in heat, so I taste as I add it. Also, a touch more vinegar or a pinch of sugar can balance the flavors if needed. Herbs and Spices: Fresh oregano can be used in place of dried if you have it on hand. Use three times the amount of fresh, as it is not as concentrated as dried. Customization: Feel free to add vegetables like bell peppers or carrots for added nutrition and flavor. You can also substitute vegetable broth for chicken broth for a vegetarian version.
Give your basic beans a south-of-the-equator makeover with my easy recipe, and see how simple ingredients can combine to make something wonderful. Pin or bookmark this recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you. For more easy weeknight dinners, check out my hand picked collection of Dinner Ideas for Tonight. Until next time…
Peruvian Beans, on our Gypsy Plate… enjoy!
Try these other great bean recipes!Cannellini BeansCuban Black BeansHabichuelas GuisadasNavy BeansBlack Bean ChiliRed Beans and RiceTuscan Bean SoupFul Medames
