Peruvian Pickled Black Beans

READY IN: 25hrs 15mins
Recipe by Chef Regina V. Smith

This is an interesting recipe from Gourmet magazine October 1989. I have not tried it yet. I am posting interesting recipes from my back issues of Gourmet as I simply cannot keep them any more.

Top Review by SouthernMyst

This was excellent! Really, really good flavor! We'll use less onion next time, and chop them rather than slice into rings. We were really hungry, so I served it hot, but I noticed the difference when I got seconds later: the flavors really had melded. I prefer it hot, though, so I'll let it cool about half an hour, and then reheat it for serving (just leave it in the pan, no need to dirty up another dish). REALLY interesting flavor, quite good! Thanks for sharing!

Ingredients Nutrition


  1. In a large saucepan combine the black beans with lightly salted water to cover, bring the water to a boil, and simmer the beans for 1 hour or until they are tender but still hold their shape.
  2. While beans are cooking, in a large saucepan combine the onions with salted water to cover, bring the water to a boil, and drain the onions immediately. In a small bowl combine the onions wih the vinegar.
  3. In a large skillet heat the oil over moderate heat until it is hot but not smoking, add the ham, the annatto powder, the garlic, cumin and the chipotle and cook the mixture, stirring, for 3 minutes.
  4. Add the well drained black beans and the onions with the vinegar to the ham mixture, stirring, for 3 minutes. Tranfer it to a shallow serving dish. (A shallow dish allows the liquid to be absorbed by the beans.) Let the mixture cool, stirring occasionally.
  5. Garnish the bean mixture with the chopped hard boiled eggs, chopped black olives, coriander leaves and green onions. Serve at room temperature.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a