Peruvian Beans Recipe (Canary Peru Beans)

Rinse dried beans in a colander. Pick through them and remove pebbles and small rocks.

Place dried beans and 3 cups broth in the Instant Pot. Pressure cook on high pressure for 60 minutes. (I use the “beans/chili” setting.) Quick release the pressure.

After the pressure is released, drain the canary beans. Now they are ready to use in recipes.

Heat olive oil in a cast iron skillet. Add garlic and cook for about 10 seconds over medium heat on the stove top.

Measure out 1¾ cups cooked beans, or use a drained 15 ounce can of beans.

Add beans and cumin, chili powder, and onion powder. Add salt to taste. Smash the beans with a potato masher, thinning with ¼ cup broth and 1 teaspoon lime juice to give them a creamy texture.

You can make the refried beans as chunky or smooth as you like. I like to leave the beans a little chunky. Serve with tortillas, avocado, salsa, sour cream, and lime wedges, if desired.

Equipment Needed

Dietary

Allergens