Peruvian Beans a la Cilantro (Peruvian Power Foods) Vegan and Gluten Free

Soak the peruvian canario beans overnight in water.

Drain and rinse the beans, then place them in a pot with 4 cups vegetable broth.

Bring the beans to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.

In a skillet, heat 2 tablespoons olive oil over medium heat.

Add diced onion, bell pepper, and 3 cloves garlic, sautéing until softened, about 5-7 minutes.

Stir in chopped tomato, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for another 3-4 minutes.

Add the cooked beans to the skillet, mixing well with the sautéed vegetables.

Chop cilantro and stir it into the bean mixture, cooking for an additional 2-3 minutes.

Adjust seasoning with 2 tablespoons lime juice, salt, and pepper to taste.

Serve the beans over 2 cups rice, garnished with 1 avocado and additional cilantro.

Equipment Needed

Dietary

Allergens