Smoky Peruvian (Peruano) Beans
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 cup water
- 1 tbsp red wine vinegar
- 1 tsp cumin powder
- 3 tbsp tomato paste
- for the beans:
- ​​1 ​large ​onion chopped
- 3 garlic cloves (crushed salted and chopped)
- 1 tsp smoked paprika powder
- ​10 or so baby carrots thin sliced (or any carrots you have on hand)
- ​1 sweet bell pepper diced (i used red)
- 4 cups cooked peruvian beans​ (from 1 rounded cup dry)
- 2 cups veg stock​ (or stock of choice)​
- 2 chipotle chiles in adobo sauce chopped (seeds and all!) + 3 tsp reserved adobo sauce​
- 1 tbsp honey (or sweetener of choice)
- for the tapioca (or cornstarch) slurry:
- dissolve 1 round tbsp tapioca (or cornstarch) into
- for garnish:
- fresh cilantro sliced avocado, dollop plain yogurt, lime wedges, as desired. serve accompanied by salad of choice or, as pictured here, brown basmati.
- Carbohydrate 3.10361160143887 g
- Cholesterol 0 mg
- Fat 0.278039374951205 g
- Fiber 0.844656227371609 g
- Protein 0.725252499551499 g
- Saturated Fat 0.031009999989618 g
- Serving Size 1 1 serving (56g)
- Sodium 198.060835896215 mg
- Sugar 2.25895537406726 g
- Trans Fat 0.0658561874851538 g
- Calories 16 calories
Prepare your dry Peruvian beans by soaking them overnight (simply cover in a pot with cool water) and drain/rinse in the morning. Pre-soaking can help ease digestive distress in those susceptible.Transfer the drained beans to a cooking pot on stove and cover with generous amount of water - bring the beans to a boil and then reduce to a gentle simmer for the duration (you may need to add water as the beans cook). Allow beans to simmer until desired texture is achieved (I like them tender but still slightly firm) about 45 mins - 1 hour. Rinse cooked beans and set aside.In a large skillet set over low-medium heat, s?auté onion/garlic for about 4 minutes - add carrots, bell pepper and continue to sauté for another minute or two.Sprinkle mixture with paprika and cumin and mix in chopped chipotle peppers.Add veg stock, water, tomato paste, reserved adobo sauce, vinegar and honey. Stirring to combine. Finally, add cooked Peruvian beans stirring gently to integrate.Simmer ingredients for about 10-15 mins to reduce liquid base (stirring occasionally).To the remaining base (there should still be a generous amount after reduction), add the tapioca (or cornstarch) slurry and simmer for another 3 minutes just long enough to allow sauce to thicken slightly. The way I do it is to move some of the beans aside with a spoon and then add the slurry directly into the exposed liquid stirring/whisking vigorously before the final simmer.
