My Kitchen My Culture
PERUVIAN CREAMY BEAN STEW (FRIJOLES PERUANOS)
This classic dish features Mayocoba (canary) beans simmered with caramelized onions to a creamy perfection. Valued for their yellow hue and buttery texture, these beans are a staple of Peruvian cuisine. Beans hold a special place in Peruvian foodways. Cultivated in the Andes and coastal valleys for thousands of years. On the coast, beans are served with ceviche or grilled fish, balancing fresh and creamy flavors. In the Andes, they are combined with corn or quinoa, honoring Indigenous pairings of grains and legumes. Cooking this stew at home is to carry forward Peru’s heritage of hospitality and family tradition.
Ingredients
- 1 pound dried Mayocoba or pinto beans
- 1 peeled small diced yellow onion
- 6 cups chicken stock
- 5 seeded small diced Roma tomatoes, about 11/½ cups
- 6 strips thick cut bacon, cut into 1″ pieces.
- 4 finely minced garlic cloves
- coarse salt and fresh cracked pepper to taste
Instructions
- Submerge the beans in cold water by about 4 to 5 inches in a container overnight.
- In a large Dutch oven or pot, add the bacon over low to medium heat and frequently stir until the fat is rendered and the bacon lardons are browned. Set the bacon to the side and add the onions to the pot.
- Season with salt and occasionally stir for 10 to 12 minutes or until lightly browned and soft. Stir in the garlic and cook just until fragrant, which only takes about 30 to 45 seconds. Add in the tomatoes and sauté over medium heat for 4 to 5 minutes or just until they start to break down. Deglaze with 1 cup of water or chicken stock.
- Transfer the mixture to a blender, with the center cap to the lid removed, and blend on low to medium speed until smooth. Add the mixture back to the pot along with the crisp bacon, drained beans, and 5 cups of chicken stock.
- Season with salt, and pepper, and bring the mixture to a boil over high heat. Add on a lid, turn the heat down to low medium, and cook for 60 to 70 minutes or until the beans are tender. Pour half of the beans and liquid into a blender and with the center cap of the lid removed, blend at low to medium speed until thick and smooth.
- Stir back in the mixture with the whole beans and the remaining chicken stock. Season with salt and pepper.
QUINOA SOLTERITO
Quinoa Solterito is a modern twist on the traditional Peruvian dish Solterito, originating from the Arequipa region.Solterito is a refreshing salad made with ingredients like fava beans, corn, diced cheese (typically queso fresco), tomatoes, olives, and onions, all tossed in a light vinaigrette with olive oil and fresh herbs. The addition of quinoa elevates the dish, providing extra nutrition and making it a heartier, protein-packed option. Typically served cold, Quinoa Solterito can be enjoyed as a light main course or as a side dish. In Peru, it reflects the Andean tradition of combining native superfoods with local flavors to create dishes that are both nourishing and celebratory.
Ingredients
- 2 cups quinoa grains, cooked
- 4 ounce queso fresco, cubed
- 1/2 cup corn kernels, cooked (or frozen corn, defrosted) or hominy
- 3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted)
- 1 small white onion, diced
- 1 tomato, diced
- 2 cascabel chile, seeded, soaked in hot water until softened and minced
- 2 chipotle chile, seeded, soaked in hot water until softened and minced
- 1 tablespoon chopped parsley
- 1 tablespoon chopped huacatay leaves or cilantro
- 3/4 cup black olives, cut in strips
- 4 tablespoons white wine vinegar
- 5 tablespoons vegetable oil
- 1/2 teaspoon dried oregano
- Salt and pepper
Instructions
- Place all the ingredients together in a bowl. Mix well and season with salt and pepper to taste. Serve.
MEXICAN HORCHAΤΑ
(pronounced or-CHAH-tah)
Horchata is a beloved Mexican drink often described as a sweet rice-based milk beverage. Its charm lies in the balance of creamy rice and warm cinnamon, finished with a touch of vanilla. This version follows the traditional method passed down by many families and the rice soaking water is discarded, just as abuelitas have done for generations. The soaking is simply to soften the rice and cinnamon for blending; the real flavor comes when everything is puréed, strained, and combined with milk and fresh water. Start soaking the rice and cinnamon the night before. That way, the ingredients do the work while you sleep and the next day you will have horchata ready to blend, sweeten, and serve over ice.
Ingredients
- 1 cup uncooked long-grain white rice, rinsed
- 12 oz can evaporated milk
- 8 cups warm water, divided
- Ground cinnamon, for garnish
- 2 cinnamon sticks
- 12 oz can sweetened condensed milk
- 1/2 teaspoon vanilla extract
Instructions
1. Soak the rice and cinnamon: Place the rinsed rice in a bowl with the cinnamon sticks and 4 cups of warm water. Cover and refrigerate overnight (or at least 4 hours). Note: Discard the soaking water. It is only to soften the ingredients for blending.
2. Blend in batches: Remove most of the cinnamon sticks, leaving a few small pieces with the rice. Working in two batches, blend half of the rice and soaking liquid at a time until very smooth, about 4 minutes, forming a thin paste.
3. Strain: Pour the blended mixture through a fine strainer or cheesecloth into a pitcher, pressing on the solids to extract as much liquid as possible. Repeat with the remaining rice mixture.
4. Add milk and flavorings: Stir in the evaporated milk, condensed milk, vanilla, and the remaining 4 cups of fresh water. Mix well until everything is incorporated.
5. Adjust, chill and serve:
6. Taste, you may add sugar if you prefer it sweeter, or more water if you like it lighter. Refrigerate until well chilled.
7. Pour over ice, stir before serving, and garnish with a sprinkle of ground cinnamon.