There is a large variety of dried beans in the Latino section of most groceries in my area. One that I'm not familiar with is canary beans. They're as big as pinto with yellowish, slightly greenish tint. Any bean dish like baked with onions and bacon or fabada is always welcome in my house. The Goya package has a recipe for Peruvian stew that sounds interesting, with familiar ingredients like bacon and beef/pork/chicken, except for the cilantro and annatto seeds seasoning. The only Peruvian dish I know and have eaten is the pollo Inca, spit-roasted chicken much like our lechong manok, which is not really that unique. The other Peruvian dish, actually a drink, I have read about in the excellent, very funny and with lots of strange characters travelogue book TRAIL OF FEATHERS -IN SEARCH OF THE BIRDMEN OF PERU by Tahir Shah, is the saliva fermented manioc (cassava) drink served at dinner. Tahir Shah did not dare refuse the drink so as not to insult his host and he was also perhaps scared of being beheaded and having his skull shrunk.;p
Anyway, this stew does not require any saliva fermentation. Sauteing and boiling are the only steps to do and the result is a delicious hearty bean stew that's so good with steamed white rice.
Peruvian Canary Beans Stew
8 ounces canary beans
2 rashers bacon, cut into 2-inch pieces
1 tablespoon olive oil
½ pound beef, chicken or pork, cubed
1 small onion, chopped
2 garlic cloves, chopped
1 tomato, chopped
1 packet Sazón Goya with Culantro y Achiote
1 teaspoon salt
- 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 saute 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.