When my Tia Sandra came to visit my family last year, she went out of her way to show us some different staple recipes she loves. One of them being blended beans! My family was used to pinto beans but she really changed the game introducing us to Peruvian beans. In my opinion, the have a light and creamier flavor than pinto beans.
Beans are a perfect side to prep early in the week and have all week long..or freeze for when you need a quick side!
INGREDIENTS
16 oz. Peruvian Beans (also called Peruano)
8 cups Water
1 Onion, medium
4-5 cloves of Garlic
1 Jalapeño*, no stem
salt and pepper, to taste
*depending on your spice preference. leave the jalapeño out if you don't want any spice and work your way up from there.
INSTRUCTIONS
Begin by prepping your beans. Rinse the dried beans under cold water to remove any debris.*
Optional: Soak the beans in water overnight to reduce cooking time and improve digestibility. Drain and rinse before cooking.
In a large pot or Dutch oven, combine the rinsed beans, onion, whole garlic cloves, jalapeño, and water.
Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add more water if necessary to keep the beans submerged.
Using a blender, blend the beans, onion, garlic, and jalapeño until smooth and creamy.
Season the blended beans with salt and freshly ground black pepper to taste.
Serve and garnish with chopped fresh cilantro or cheese cheese and serve with lime wedges on the side for a burst of brightness.
You can also save in the fridge in an airtight container for 3-5 days. If you want to freeze, store in a Ziploc and it will keep for 3-6 months.
*If you did not purchase these pre-packaged, make sure to really go through the beans individually and remove any rocks or "bad" beans.
Begin by prepping your beans. Rinse the dried beans under cold water to remove any debris.
If you did not purchase these pre-packaged, make sure to really go through the beans individually and remove any rocks or "bad" beans.
Optional: Soak the beans in water overnight to reduce cooking time and improve digestibility. Drain and rinse before cooking.
In a large pot or Dutch oven, combine the rinsed beans, onion, whole garlic cloves, jalapeño, and water.
Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add more water if necessary to keep the beans submerged.
Using a blender, blend the beans, onion, garlic, and jalapeño until smooth and creamy.
Season the blended beans with salt and freshly ground black pepper to taste.
Serve and garnish with chopped fresh cilantro or cheese and serve with lime wedges on the side for a burst of brightness.
You can also save in the fridge in an airtight container for 3-5 days. If you want to freeze, store in a ziploc and it will keep for 3-6 months.
I personally love these beans with chilaquiles in the morning. You can definitely add more spices to make more flavorful beans. For example, using chicken or vegetable broth instead of water to boil the beans. Or adding a little broth in when blending.
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
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