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Peruvian Bean Stew

Serves 4 to 6 Entree vegetarian

Peruvian Bean Stew

Peruvian Bean Stew is a staple of home kitchens across the diverse landscapes of Peru. It is a dish that speaks of tradition, prepared with a careful hand and an understanding of ingredients passed down through generations. Known for its simplicity and heartiness, this stew is often served during family gatherings, bringing warmth and comfort to the table. The recipe captures the essence of home cooking, where precision is measured by intuition rather than scales and spoons.

The stew offers a satisfying medley of flavors, with the rich creaminess of beans complemented by the depth of tomato paste and the subtle sweetness of sautéed onions. Generous amounts of oil lend a luscious texture, while salt and black pepper are added to taste, allowing each cook to tailor the dish to their family's palate. It's a dish to linger over, with each bite inviting another, creating a sense of shared experience and culinary intimacy.

Ingredients

  • 400 gdried beans — soaked
  • 1onion
  • 2 tbsptomato paste
  • 80 mloil
  • to tastefine sea salt and black pepper

Method

  1. Start by rinsing the 400 g of dried beans under cold water to remove any dust or debris. Once clean, place them in a large bowl and cover with plenty of water. Allow the beans to soak for at least 8 hours or overnight. This will help soften them and reduce cooking time.
  2. After soaking, drain the beans and set them aside. Finely chop 1 onion and set it aside as well. In a large pot, heat 80 ml of oil over medium heat. Once the oil is shimmering, add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes.
  3. Stir in 2 tbsp of tomato paste into the softened onions. Cook the mixture for another 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and the oil takes on a reddish hue. This step enhances the flavor of the stew by caramelizing the tomato paste.
  4. Add the drained beans to the pot, stirring well to coat them with the onion and tomato mixture. Pour in enough water to cover the beans by about 2 inches. Increase the heat to high and bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low and cover the pot with a lid, leaving a small gap for steam to escape. Let the beans simmer gently, stirring occasionally, until they are tender and creamy. This can take anywhere from 1 to 2 hours depending on the bean variety and age. You’ll know they’re ready when they easily mash against the side of the pot with a spoon.
  6. Once the beans are tender, season the stew with fine sea salt and black pepper to taste. Stir well and allow the flavors to meld for a few more minutes. Taste and adjust the seasoning if necessary, ensuring the stew is well-balanced and flavorful.
  7. Serve the Peruvian Bean Stew hot, ideally with a side of rice or bread for a complete meal. This hearty dish is perfect for sharing at the table, embodying the warmth and generosity of Peruvian home cooking.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

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