Prep 10 mins
Cook 1 hr
I found canary beans at my local market, but didn’t know what to do with them. So, I bought a pound and stuck them in my pantry. I then researched the internet and found this recipe for Peruvian Canary Bean Stew. So far, it is the one and only recipe I’ve been able to find to do something with these beans. But, perhaps it is the only recipe you’re ever going to need for them!
- 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
- 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.