Simple Peruvian Beans
Peruvian beans have a deliciously creamy texture and buttery taste, so with good reason they have become a new favorite here in our house. These beans are so easy, healthy, and delicious, I hope they find a place next to your favorite Mexican main meal!
Ingredients
- 3 cups dried Peruvian beans ~ 575g or 1.25lbs, see notes
- 6 cups water plus more for cooking
- 1/4 white onion
- Salt to taste
Instructions
- Sort beans and remove any stones, debris, or cracked beans.3 cups dried Peruvian beans
- Rinse beans thoroughly
- Place beans in a large container and cover with water. Allow to soak overnight (~6-8 hours). See notes.6 cups water
- Place beans and soaking water in a large pot (I used a dutch oven). Add enough water to cover the beans by at least 1 inch and add in the onion. Cover the pot with a lid and heat on high until simmering.1/4 white onion
- Reduce heat to medium and partially cover the pot. Add water to the pot as necessary to keep beans completely covered.
- Continue cooking, maintaining a simmer, adding water as necessary, and stirring occasionally. Scrape any foam from the surface of the water and discard.
- Allow beans to cook until they have softened, ~1.5 hours.
- Once the beans have softened, add salt to taste and stir to combine. Remove from heat and serve warm.Salt to taste
Notes
This recipe yields ~9 cups of cooked beans
- Peruvian beans go by many names, including canario (canary), mayocoba, and frijol amarillo Mexicano (Mexican yellow bean).
- You can skip the soaking step in this recipe, but the beans will take longer to fully cook. Unsoaked beans that I have made usually finish cooking between 2-3 hours, depending on how old the beans are.