Peruvian Canary Bean Stew
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1⁄2 lb dried canary beans
- 2 slices bacon, cut into 2-inch pieces
- 1 tablespoon olive oil
- 1⁄2 lb beef, chicken or 1/2 lb pork, cubed
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 tomatoes, chopped
- 1 tablespoon sazon goya con culantro y achiote
- 1 teaspoon salt
directions
- Soak the beans overnight in water.
- The next day, drain and add 4 cups water and the bacon.
- Cover and bring to a boil, lower heat to a simmer.
- In a skillet, heat the oil and sauté the rest of the ingredients until beef is browned.
- Stir the meat mixture into the beans.
- Cover and simmer until beans are tender, about 1 hour.
- Adjust seasoning.
- Serve with rice.
- Cooking time does not include the soaking of the beans overnight.
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