Peruvian Bean Escabeche
Beans in Peru are not only eaten hot as an entrée; they are also eaten at room temperature, like in this simple salad, and as part of some desserts.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 1 lb. canary beans, soaked overnight in water to cover
- 6 whole garlic cloves, peeled
- 1 whole medium onion, peeled
- 2 thyme sprigs
- 1 tsp. salt, divided
- ¼ tsp. ground black pepper, divided
- ¼ cup olive oil
- 2 small red onions, peeled and cut in thick slices
- 3 garlic cloves, peeled and chopped
- 1 Tbsp. ají panca paste
- 2 ají amarillo (fresh, frozen, or jarred)
- 3 bay leaves
- ½ cup red wine vinegar
- 1 tsp. ground cumin
- 1 cup vegetable stock
- 4 black olives
- 2 hard-boiled eggs, cut in half
- 5 sprigs cilantro
- Drain the beans and transfer to a saucepan with enough water to cover. Bring to a boil, turn the heat to medium, add whole garlic, whole onion, and thyme sprigs. Simmer, partially covered, for 1 hour. Season with half of the salt and pepper.
- When the beans are soft, heat a frying pan with the olive oil over medium heat to make escabeche sauce. Add sliced onions, chopped garlic, ají panca, ají amarillo, bay leaves, vinegar, cumin, and remaining salt and pepper. Cook for 5 minutes; then add the vegetable stock and cook for 5 more minutes.
- Place the beans in a serving dish, cover with escabeche sauce, black olives, hard-boiled eggs, and cilantro.