Vegetables & legumes
Stewed Canario Beans
Creamy beans stewed in panca chili with roast beef.
Gluten-free
Ingredients
- 2 cups canary beans, soaked
- 200 g beef roast, in cubes
- 1 red onion
- 4 garlic cloves
- 1 tablespoon ají panca paste
- 1 tablespoon yellow chili (ají amarillo) paste
- 1 bay leaf
- Oil, cumin, salt and pepper
Step-by-step
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- Cook the soaked beans in a separate pot until tender. Set aside with their broth.
- Chop the onion and garlic 4 sec/speed 5 and sauté with oil 5 min/120°C/speed 1.
- Add the ají panca, yellow chili and cumin and sauté 3 min/120°C/speed 1.
- Add the beef and sear 5 min/120°C/reverse/spoon speed.
- Add the beans with their broth and the bay leaf. Cook 25 min/100°C/reverse/spoon speed until thickened.
- Adjust the salt and serve with rice and seco or steak.
Tips
- Mash some beans against the mixing bowl for a creamier texture.
- Soaking overnight beforehand shortens the cooking time.
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