Peruvian Canary Bean Stew
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off