Peruvian beans go by many different names. The mild taste of canary beans means they easily absorb the flavors you add to the pot. The recipe is naturally vegan, dairy-free and gluten-free.Īn easy recipe that cooks up tender Peruvian beans with very little effort and is mostly hands-free. This Peruvian beans recipe is a simple preparation with delicious flavor and a yummy buttery texture in the beans.
#LIMA BEAN RECIPES VEGETARIAN FREE#
If you are a seasoned cook, feel free to jump straight to the recipe using the button at the top of the page, or scroll through the Table of Contents below to jump around to the information you desire. I want to make sure that everyone who visits this recipe has all the information and tools they need to make it with excellent results. Recipes and content on CookEatLiveLove are created for all levels of cooks. If you like the flavors in Peruvian food, you might also like this Vegan Ceviche recipe made with mushroom, zucchini and artichokes or another one of my favorites, Potatoes with Huancaina Sauce. You can also make Instant Pot Mayocoba Beans which is a more simple preparation that’s perfect for bean meal prep to use in recipes throughout the week. In this recipe, I add some of my favorite Peruvian flavors, including onion, garlic and aji amarillo, Peru’s favorite chile, to cook the beans and serve up salsa criolla, the classic Peruvian salad, to top the beans for serving. Canary beans are also used to make tacu tacu, a recipe of patties of mashed Peruvian beans and rice that are fried and served with a variety of different toppings. In Peruvian cuisine, canary beans are often cooked in lard or with bits of meat and served as a side dish for meals.
They really have an amazing texture and I love the mild flavor which easily takes on any flavors you add while they’re cooking. After cooking them the first time, I was in love with creamy canary beans. I first discovered canary beans on a trip to Peru where I saw these brilliantly colored beans in the markets. Thanks for stopping by and I hope you’ll come back again soon!
NOTE: CookEatLiveLove is supported by readers and links to products I love in this post are Amazon and other affiliate links which means I do make a small amount of money when you click and make purchases. It has been updated for photos and content. UPDATED: This recipe was originally published in February 2020.
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