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

Ingredients:

• 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

Procedure:

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.

Notes:

• 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)!