Wednesday, March 26, 2014

Week 11: Canary / Peruvian / Peruano / Mayocoba Beans

And I'm (quite belated) once again. This "bean of many names" was a few weeks ago now.  It was not an exceptional bean, in and of itself. I actually used part of it to mash & make refried beans, as it seemed so similar to a more bland pinto bean in taste and texture. That being said, it's blandness did pick up the flavor of the curry, delightfully. In short, I won't be buying the bean again, but it was a fine dish. I found the original here, but, as usual, tweaked.

Curried Coconut Canary Beans
  • 1 pound Canary (Peruvian/Peruano/Mayocoba) Beans, sorted and rinsed
  • 1 can coconut milk
  • 1 teaspoon oil
  • 1 fresh jalapeno
  • 1 large red onion, chopped
  • 4-6 cloves garlic, minced
  • 1 inch piece of fresh ginger, finely chopped
  • 1/2 teaspoon coriander
  • 1 Tablespoon cumin (or to taste)
  • salt, to taste

  1. Place sorted and rinsed Canary Beans in large pot and cover with water.
  2. Bring to a boil over medium-high heat.
  3. Lower heat and simmer, partially covered, until beans are tender (~1-2 hours, depending if you soaked them overnight ahead of time).
  4. Once fully cooked, drain beans, reserving ~1 cup of cooking liquid.
  5. Warm oil in a skillet over medium-high heat. Cook chopped onion, garlic, jalapeno and ginger for 3-5 minutes or until translucent.
  6. Add spices and salt, cook 1-2 minutes.
  7. Add cooked beans and small amount of reserved cooking liquid (adding to get the consistency desired).
  8. Cook ~20-30 minutes, or until flavors begin to blend.
  • Serve over rice.  
  • Will be better after 24-48 hours.

It wasn't pretty, but after a couple days was yummy!

Have a great week
(hopefully I'll catch up on belated posts in a few days though)!

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