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drmike

Mar 4, 2006, 7:28 PM

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Peruano beans

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I've discovered a marvelous bean which traditionally has been grown in West central Mexico called Peruano bean or "yellow bean". They have a most wonderful, creamy flavor and they do not produce flatulence. I cook a pot about three times a week and use them for tostados, burritos or in place of any recipe calling for pinto beans. I cannot, though find any recipes for these other than the basic water, onion and salt standbye (I do, though, add medium dried chiles to the pot for extra flavor).

Does anyone out there have any recipes using other ingredients for this wonderful bean that you'd be willing to share?

Thanks for any recipes that you can share.
Dr. Mike

http://www.smarthealthchoices.blogspot.com

There are hundreds of paths up the mountain,
all leading in the same direction,
so it doesn't matter which path you take.
The only one wasting time is the one
who runs around and around the mountain,
telling everyone that his or her path is wrong.

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Rolly

Mar 4, 2006, 7:54 PM

Post #2 of 8 (12221 views)

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Re: [drmike] Peruano beans

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My friend Doña Martha makes a soup as you describe. She adds some sprigs of cilantro , a little butter, and a little tomato sauce. I like it very much, but she only makes it during Lent. I had a big bowl last Wednesday -- Ash Wednesday. Good stuff those odd looking beans.

Rolly Pirate

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(This post was edited by Rolly on Mar 4, 2006, 7:59 PM)

Cynthia7

Mar 4, 2006, 10:02 PM

Post #3 of 8 (12208 views)

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Re: [Rolly] Peruano beans

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I love Peruano beans and fix them like I do most beans. I saute onion, green pepper, garlic, a smoked pork chop or two. beans and water with a little caldo de pollo..delish!! You can add a carrot and some fresh roma tomatoes..maybe some celery leaves. Sometimes I end up with soup..sometimes beans!! Sure is good!!

thriftqueen

Mar 6, 2006, 10:35 AM

Post #4 of 8 (12178 views)

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Re: [drmike] Peruano beans

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The Peruano bean is a favorite bean here in Sonora. One becomes addicted to it. When I went to NM to visit I told my friends what a great bean it is. Then I discovered that the US Wal-Mart has them loose in a bin in the produce section. Julia Child once gave a tip for cooking a "toot" free (her words) bean. Cover the dry beans with water and bring to a rapid boil, boil for 3 minutes, turn off the heat and soak for one hour. It does lessen the gas effect. Cook in normal fashion. It reduces the cooking time, I like to start the cooking process with hot water.

sfmacaws

Mar 13, 2006, 9:15 PM

Post #5 of 8 (12138 views)

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Re: [thriftqueen] Peruano beans

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I bought a bag of them this week after reading about them here. I made a small pot, half a bag, and I brought them to a boil and let them sit for a few hours then drained them. I put in some Mennonite bacon I got in Belize and several cloves of garlic and one dried chipotle pepper, I slit it and removed the seeds then put a small amount of boiling water on it for a few minutes, chopped it into small pieces and added it with the water to the pot. My partner doesn't like a lot of picante and this came out just a little warm but with that wonderful smokey flavor of chipotle. They were very good and I do think the 'toot' factor was less than with other beans.

Jonna - Mérida, Yucatán

Anonimo

Mar 15, 2006, 3:29 AM

Post #6 of 8 (12118 views)

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Re: [thriftqueen] Peruano beans

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It's said that adding a little epazote to a pot of beans while it's cooking lessens the "toot" effect, but I'm not convinced. despite that, the epazote lends a nice flavor. Just don't use it excessively.

I hope that Peruano Beans are not those used to make that hideous slop served on the side of plates here: a sort of room temperature or even cool mash of pale, tasteless bean pap.

Saludos,
Anonimo

sfmacaws

Mar 15, 2006, 7:03 PM

Post #7 of 8 (12083 views)

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Re: [Anonimo] Peruano beans

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Those are probably not peruano beans that you described. Regular pinto beans is my guess from your location. The type of bean eaten daily changes in Mexico with the location. Here in the south you will only be served black beans, either refried or whole or made into a creamy soup. I generally prefer black beans to the red beans of the north but I've learned to like all of them. It is true though that no matter the type of bean, they are usually served at room temperature. We've often joked about the luke warm beans of Mexico, that's one way to tell if you are in Texas or Mexico.

Jonna - Mérida, Yucatán

Cynthia7

Mar 15, 2006, 8:08 PM

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Re: [sfmacaws] Peruano beans

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It is my understanding that many Mexicans like their food at room temperature. The Episcopal Church here has 30 kitchens in different schools to feed hungry children ..some 3,000 of them. The cooks have to get there early enough to cook the food and let it cool because they won't eat warm food. I don't think they like things cold either..lukewarm jello, one cube of ice, etc. The children here don't like peanut butter either..