Peruvian · serves 6 · about 90 minutes
Peru's creamy criollo beans — simmered, then enriched until they pour like velvet alongside rice. The quiet anchor under the loud, bright dishes Peru is famous for.
Ingredients
- 1 lb Iberia Small White Beans W/S 15 oz
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 tbsp ají panca or paprika
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 8 cups water
- to taste salt, cumin
- 2 cups Iberia Parboiled Rice 5 lbs
Method
- Simmer the beans in the water until completely tender, about 1 hour (soak overnight to halve it).
- In a separate pan build the aderezo: oil, onion, garlic, ají panca, and cumin, cooked until deep red-gold.
- Stir the aderezo into the beans and simmer 15 minutes more.
- Crush a ladleful and stir back through — the criollo creaminess.
- Season and serve beside white rice, with anything seared on top — bistec, chicken, or a fried egg.