Peruvian Bean Stew
A heartwarming and rich Peruvian Bean Stew that's perfect for any meal. This traditional dish combines creamy Peruano beans with savory pork, aromatic herbs, and a mild smoky heat from aji panca. It's a comforting bowl that brings a taste of Peru's culinary heritage to your table.
Ingredients
- 2 cups of Peruano beans soaked overnight
- 1 pound of pork cut into cubes
- 1 large onion finely chopped
- 3 garlic cloves minced
- 2 tablespoons of aji panca paste
- 1 red bell pepper diced
- 6 cups of water or broth
- 2 teaspoons of cumin
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- Fresh cilantro for garnish
Instructions
- Prep the Beans: Rinse the soaked beans.
- Brown the Pork: In a large pot, heat the oil over medium heat. Add pork cubes and brown them evenly. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, garlic, and bell pepper. Cook until soft.
- Combine Ingredients: Return the pork to the pot. Add the beans, water or broth, aji panca paste, cumin, salt, and pepper.
- Simmer: Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours, or until beans are tender.
- Serve: Adjust seasoning, garnish with cilantro, and serve hot.
Notes
- Soaking the beans overnight shortens cooking time and ensures a creamy texture.
- If you prefer a vegetarian version, skip the pork and add more vegetables like carrots and zucchini.
