Monday, September 6, 2010

Peruvian Beans

Have you ever tried Peruvian Beans?
We were recently introduced to them by our brother-in-law's family, and loved them. They are an oval-shaped dried bean similar to a pinto bean in appearance and flavor. They are mild flavored with a buttery taste and texture. We prepare them in the Crock Pot, which makes it SO easy. You can add these to soups, salads or as a stand alone delicious side dish. They can be found on the health food aisle of most grocery stores in the bulk bins, we found them at Henry's Market.

{Tip}: They are even better the next day, so we like to prepare them the night before we plan to serve them for an even tastier result!

Recipe: (serves 8-10)
3 cups dry Peruvian beans
4 cups Organic, Low-Sodium Chicken Broth
2 cups water
1 small onion, diced
3 cloves garlic, minced
3 small hot chili peppers (Serrano), leave whole, trim stems
juice of 1 lime

1. Combine all ingredients in large Crock Pot. To tame the heat of the chili peppers, but still allow them to impart their flavor, we leave them whole, just trim off the stems. If you prefer, you can always leave the peppers out all together.

2. Cook on Low heat setting for 6 hours, stirring occasionally. You'll know the beans are done when they are tender and slightly creamy. Remove chili peppers. Let cool on the counter ~ 30 minutes then cover with plastic wrap and transfer to the refrigerator overnight. The next day simply reheat and enjoy! We enjoyed ours with some tasty Chicken Enchiladas.  You can also set these to cook on Low overnight (6-8 hours) but be warned you will smell them while you sleep.  :-)

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