Wednesday, April 8, 2009

Peruana Beans

These beans are kinda yellow when they are dry and uncooked. Once cooked properly they are pale and creamy. You might balk at the adding of lard, but trust me. The texture and taste will far out weigh the calories, which by the way are not as bad as you think. 1 tablespoon of lard is 115 calories compared to 1 tablespoon of olive oil which is 200 calories. Yeah! For pork fat!!!

1-2 cups of dry Peruana beans
Rinse beans several times to remove dirt and debris.
Cover beans with 5-6 inches of water
Bring to a boil then turn down to simmer for 3 hours (DO NOT SALT OR SEASON) You may need to add more water. Keep an eye on them from time to time.
Once the beans are tender, you can now add salt. Salting beans before they are cooked will make them hard and dry.
Simmer out most of the water and mash beans into a creamy paste.

Sauté in a separate pan 1 cup of finely diced onion in 1 tablespoon of lard. Add to beans and season with pepper.

Spoon out and sprinkle Cotija cheese.


  1. This is cool! I see the peruanas at the super all the time, but didn't have a recipe. I use them in chile sometimes. Thank you.

  2. I use these to shake up things when I make frijole con puerco. I cook them the same as when I use black beans, but add fresh minced rosemary just before serving. I still serve with minced onion, but don't add the cilantro to the mince.

  3. Thanks Theresa, Tom and Debbie! You guys are my first comments. I am so excited!!!!

  4. While living in the States, all I would make for my hubby was pinto beans. But soon after moving to Mexico, I "discovered" frijol peruano, good stuff!!!