Peruvian Beans
This is how to cook Peruvian beans or canary beans on the stove soaked, in Instant Pot or in a slow cooker to tender with herbs and seasonings.
Servings: 8
Equipment
- 1 dutch oven
Ingredients
- 1 bag Peruvian beans canary or Peruano beans may be on package, 2 lbs.
- 6 slices bacon optional, diced
- 2 tbsp olive oil
- 1/2 onion diced
- 1 tbsp minced garlic
- 1 tsp tomato paste
- 1 bell pepper optional, diced
- 1 tsp salt
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp pepper
- 6 c water or broth
Instructions
- On the stovetop - Place dry beans into a large mixing bowl and cover with cold water, about 3" -4" above the beans. Let beans soak overnight. When beans have soaked overnight, drain and rinse well.
- In a large stock pot or dutch oven, add bacon and cook until crispy. Remove bacon from pan and drain on paper towels. Set aside. Add onion and oil and cook until onions begin to brown. Add garlic and cook for 1 minute.
- Stir in tomato paste, pepper and spices. Mix well. Add soaked beans, cooked bacon, and water and mix to combine. Heat over medium high heat until boiling. Cover and reduce heat to medium low, cooking beans for 1-1/2 to 2 hours or until they are as tender as you'd like.
- In slow cooker - follow directions on our post here - Slow Cooker Ham and Beans
- Instant Pot - follow directions on our post here - Pressure Cooker Dry Beans
Video
Nutrition
Serving: 2oz | Calories: 109kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 416mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 492IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 0.5mg