Sunday, January 5, 2014

recipe for peruvian beans

There is something very comforting about a pot of warm beans.  There are lots of great canned beans out there and I certainly use them--but when I discovered how simple and easy it is to make a batch of beans--ready for an instant snack, burrito, taco or side dish, I was hooked.  The Peruvian beans are very tasty, but this recipe works for pinto beans and white beans as well.  Try them all!
12-16 oz. Peruvian beans
1 yellow onion, very small dice
6 garlic gloves, minced
2 tbsp olive oil
Sea salt
Black pepper

Rinse the beans in cold water, to remove any dirt or shell.  Place beans, onion and garlic in a large 4-5 quart heavy pot or Dutch oven.  Add the olive oil, 1 tsp salt, 1 tsp black pepper and cover with water—approx. 4 inches over the top of the beans. Stir to combine.   Bring to a boil, then lower temperature to a simmer and cover.  Cook for approx. 2 hours, checking frequently that all the water does not evaporate--add water if necessary—otherwise beans will stick and burn (you want them to be saucy). When done, taste for salt and add as needed.

Beans will be saucy and soft.   For a delicious bite, drizzle with melted butter and wrap in warm flour tortillas or drain, rough smash and saute to create refried beans for your favorite dish.