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.
Nutrition
Nutrition Facts
Peruvian Beans a la Cilantro
Serving Size
1 g
Amount per Serving
Calories
308
% Daily Value*
Fat
7.8
g
12
%
Saturated Fat
0.9
g
6
%
Trans Fat
0
g
Cholesterol
0
mg
0
%
Sodium
585.9
mg
25
%
Carbohydrates
47.4
g
16
%
Fiber
3.7
g
15
%
Sugar
3.9
g
4
%
Protein
7.3
g
15
%
Vitamin A
570
IU
11
%
Vitamin C
7
mg
8
%
Calcium
40
mg
4
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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