Peruvian Canary Beans (Frejoles)
The beans are cooked with onions, garlic, cumin and aji panka paste. (Aji panka paste can be made with boiled aji chilies and oil blended into a paste). As a result, these will be some of the tastiest beans you’ve ever had. Though typically served with Seco De Carne, they are good enough to eat by themselves.
Servings: 12 cups
Calories: 400kcal
Ingredients
Ingredients
- 2 pounds Peruvian canary beans dried
- 1/2 onion finely minced
- 3/4 cup canola oil
- 3-4 cloves garlic, minced or pureed
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons ground black pepper
- 1/2 cup aji panka paste
Instructions
Directions
- In a large pot, boil the beans in 1 gallon of water until soft, about 1 hour over medium heat or 1 hour 45 minutes over low heat.
- In a separate pan, caramelize the onions in the oil. Add the garlic puree, salt, cumin, black pepper and the aji panca paste. Then add 1/2 cup water and bring to a simmer. Pour off some of the water from the fully cooked beans. Add the onion mixture to the beans and cook, covered, over low heat for 15 minutes.
Notes
Update: I just received a great tip for improving this recipe: Thank you!
Cooking tip: in the condiments pan, add a bit of the cooked beans and mash them. It makes the whole thing thicker when you mix it back. Also, you must add bay leaf and a pinch of salt to the beans before cooking, it changes the final result for the better.
Nutrition
Serving: 0.5cups | Calories: 400kcal | Carbohydrates: 51g | Protein: 18g | Fat: 15g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 598mg | Potassium: 1445mg | Fiber: 12g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 9mg