Peruvian Beans

Ingredients

Peruvian Beans

• 3 lbs dried canary beans soaked
• 4 Q vegetable broth
• 3 tablespoon olive oil
• 3 medium red onion
• 20 cloves garlic
• 3-6 tablespoon amarillo paste
• Cilantro and lime wedges for garnish

Salsa Criolla

• 3 small onions in thin julienned strips
• 3 chile pepper diced small
• 1/2 C cilantro
• 3 limes juiced

Directions

1. Place soaked beans in a large pot and add vegetable broth to beans and heat to a boil. When the liquid begins boiling, cover with a lid, reduce heat and cook for one hour.
2. When the beans are just about ready, heat 1 tablespoon of olive oil in a skillet over medium heat.
3. Add onions and garlic sauté until softened, stirring frequently so they don’t burn or get too brown, about 5-8 minutes. Add aji amarillo paste then cook for an additional 2 minutes.
4. Add the mixture from the skillet to the beans. Taste, add salt and pepper as needed. Let the beans cook with the added ingredients for about 10-15 minutes to absorb the flavors.
5. While the beans are finishing up cooking, combine the onions, chile, cilantro and lime juice in small bowl and mix together. Add salt and pepper to taste.
6. When the beans are ready, serve them up with the onions on top and more cilantro and a lime wedge if desired.