Cilantro is a very popular ingredient in Peruvian cuisine. It is used to make a sauce for Arroz con Pollo and Beef Seco, among many other classic Peruvian dishes. The use of cilantro served as the inspiration for this recipe. While cilantro sauces are a common accompaniment to meats, I thought I could apply the same idea to beans. These beans turned out to be some of the best beans I’ve eaten in my entire life!
Peruvian Beans a la Cilantro
Gluten free and can be easily change to vegan by using vegetable broth
1 lb. canary beans
2 Tbsp. olive oil
1 red onion, chopped
2 cloves garlic, minced
1 Tbsp. aji (optional)
1 tsp. cumin
1 bunch cilantro
4 cups stock (vegetable or chicken)
Salt and pepper to taste
Medium stockpot with lid
Medium sauté pan
Watch video for the entire preparation. Below are the directions if needed.
Place canary beans in stockpot and cover with three inches of water. Let soak for four hours. Drain beans in a colander, discarding the water.
Transfer beans back to the stockpot and cover with three inches of water. Bring to a boil over medium heat. Drain beans in a colander, discarding the water. This process helps remove oxalates present in beans, responsible for gastrointestinal discomfort.
Transfer beans back to the stockpot and set aside.
Place olive oil in a medium sauté pan over medium heat. When hot, prepare the “aderezo” by adding onion, garlic, cumin and aji (optional) to the pot. Sauté mixture until soft and fragrant. Add the aderezo to the pot with the beans.
Please cilantro along with 4 cups stock in a blender. Puree til smooth. Add to the pot of beans.
Bring pot with beans, aderezo and cilantro mixture to a boil over medium heat. Season beans with salt and pepper to taste. Reduce heat to cook beans at a simmer. Cover with lid and cook for about one hour or until beans are soft.
More recipes just like this in Peruvian Power Foods Book. Order on here
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