Canary Beans.



There are many types of beans in Peru, so many I cannot remember. I do remember the array of colors from the beans when at the Mercado (street market). But there is only one that represents PerĂș, the Frejol Canario. 



Canary beans are yellow, like the bird, when cooked it takes a nice light brown color and a very soft satin texture. They have a buttery taste and are great when puree. 
We eat them in different recipes, from lemony salads, to cook the stew way, or puree. Canary beans are used to make the frejoles colados (sweet bean paste), we puree them and cook them with sugar and milk, spices and sesame seeds. You could use this spread instead of Peanut Butter.
Here you have a picture of the dry beans and a little explanation into How to cook them :

Ingredients:

1 lb Canary Beans (soaked for at least 4 hours, all night when possible)
6 to 8 Cups water
Pork Meat, (choose a fatty piece), If not using pork meat, make sure to add 1 Tblsp of oil to the water.

Preparation:

1. Place beans in a pressure cooker. Set for 60 minutes
2. Quick-release the pressure.
3. Cool if not planning to use immediately or proceed with the chosen preparation. 

Good to Know:

* Do not use the meat, but add 1 Tblsp oil instead. It works great !! I never have fatty pork meat around, and most of the time my beans are to make sweets, so the meat flavor in it does not really work.
* Freeze the beans for later use in small portions.
* Get your home an electric pressure cooker.
* If you do not own a pressure cooker, just use a regular pot, around 2 hours and a half of cooking, until beans are soft.  (adding hot water, if need it)
*Canary Beans are easy on your tummy if you enjoy Refried Beans you could switch the Pinto Beans for the Canary.

Peruvian Canary Beans

Recipe by Chef Freyka
Serves 8-10
Ingredients:
Cooking the Beans
1
lb.
Canary Beans
Yellow Peruvian Beans
8
cups
Water

1
each
Bay leaf

1
each
Ham hock
Substitute with 8 oz. pork belly/1-tbsp. oil
Bean Stew
2
tbsp.
Canola oil
More if needed
1
large
Red onion
Small diced
1
each
Bay leaf



Salt
As needed
2
tbsp.
Garlic paste

1
tbsp.
Cumin

1
tbsp.
Oregano
Crushed
4
tbsp.
Hot Red Pepper Paste
Instead of Aji Panca
2
tbsp.
Hot Yellow Pepper Paste
Instead of Aji Amarillo
 2
 tbsp.
Tahini paste 
 and some sesame seeds
Directions:
  1. Place the beans, water, bay leaf, ham hock, and oil in the pressure cooker pot.
  2. Set on high pressure, for 45-minutes. Quick-release the steam when the beans are ready.
  3. Drain the beans from the cooking liquid; set aside. Do not discard the cooking liquid; just set aside for later use.
  4. In a large pot or sauté pan, over medium-high heat, add the oil and heat through.
  5. Add the onions, bay leaf, and pinch of salt. Cook onion, stirring occasionally and as needed, until onions become tender. Water may be added to prevent onions from burning while cooking.
  6. When onions are ready, stir in the garlic until fragrant. Follow with the rest of the ingredients, stir to combine.
  7. Return beans to the pot, add 1 cup of the cooking liquid. Stir.
  8. Cook beans for 5 minutes, to mingle the flavors.
  9. Remove ½ cup of the beans into a blender with ¼ cup cooking liquid. Puree and return to the pot. Stir.
  10. To finish beans, re-season with salt and pepper. Drizzle each serving with olive oil.




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