Peruvian Mayakoba Beans
These beans have become a regular go to in our test kitchen. They have a great flavor, are easy to prepare and lend themselves to so many variations. They are golden in color so they also look great when finished in most dishes. We tend to use aji amarillo or aji panca when we make Peruvian beans so use whatever you like best. In this recipe we pre-cook the beans without soaking in the Instant Pot then finish the dish in a 6-quart Dutch oven. The end results are an amazing bean dish packed with fiber.
Serves: 6
Prep time: 15 minutes
Cook time: 90 minutes
Ingredients:
1 pound Mayakoba dried beans
I teaspoon salt
1 shallot, peeled and cut into quarters
4 1/2 cups chicken stock
6 slices thick cut bacon, sliced into 1 inch pieces
1 1/2 medium yellow onions, diced
1 large red bell pepper, diced
5 cloves garlic, minced
3 teaspoons cumin, ground
2 tablespoons tomato paste
6 tablespoons aji amarillo
1 tablespoon mexican oregano
1/2 cup tapioca starch
1 teaspoon kosher salt
2 tablespoon red wine vinegar
2 tablespoons honey
Instructions:
Pour the beans into the Instant Pot then add the salt, shallot and chicken stock. Pressure cook on high for 50 minutes. Let naturally decompress for 15 minutes after they are done.
In a 6-quart Dutch oven, cook the bacon over medium heat until the fat is rendered out. Remove to a plate lined with paper towels. Set aside until needed.
In the bacon fat left behind, add the onions, bell pepper and garlic, stir until everything has softened, 8 minutes. Stir in the cumin, tomato paste and aji amarillo, stirring until the raw smell goes away, 5 minutes. Take 1 cup of the cooked bean water and mix it well with the tapioca starch to make a slurry and toss the rest of the beans and stock into the dutch oven. Bring to a simmer and add the oregano, salt, red wine vinegar and honey. Stir in the slurry a little at a time until you have the desired thickness. Bring to a simmer for 10 minutes the serve.