Peruvian bean stew is a comforting, home-style dish of creamy beans simmered with potatoes in a fragrant onion, garlic, tomato, and aji amarillo base. This version uses dried canary beans, a variety popular in Peru, and makes a hearty vegetarian meal served with rice; ingredients and seasonings vary among households and regions.
Ingredients
- 1 lb (450 g) dried canary beans, also called Peruvian mayocoba beans
- 8 cups (1.9 L) cold water, for soaking
- 6 cups (1.4 L) fresh water, for simmering the beans, plus up to 2 cups (475 ml) hot water as needed
- 1 tbsp (15 ml) neutral oil or olive oil
- 1 medium yellow onion, about 1 cup (150 g) finely diced
- 3 garlic cloves, about 1 tbsp (15 g) finely chopped
- 1 medium tomato, about 1 cup (180 g) chopped
- 1½ tbsp (22 ml) aji amarillo paste
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) dried oregano
- 1 bay leaf
- 2 medium yellow potatoes, about 12 oz (340 g), cut into ½-inch (1.3 cm) cubes
- 1½ tsp (9 g) fine salt, divided, plus more to taste
- ¼ tsp (0.5 g) freshly ground black pepper
- ¼ cup (10 g) chopped fresh cilantro, plus extra to serve
- 1 tbsp (15 ml) fresh lime juice, or to taste
Instructions
- Soak the beans. Rinse the beans under cool water and pick out any shriveled beans or small stones. Put them in a large bowl, cover with the 8 cups (1.9 L) cold water, and refrigerate for at least 8 hours. The beans expand as they absorb water, so use a bowl with plenty of room. Drain and rinse them before cooking; discard the soaking water.
- Cook the beans. Transfer the drained beans to a large, heavy pot and add 6 cups (1.4 L) fresh water. Bring to a boil over medium-high heat, then lower the heat to maintain a gentle simmer. Partially cover and cook for about 65 minutes, stirring occasionally, until the beans are tender through the center but still hold their shape. Add some of the additional hot water if the beans are no longer covered. Avoid a hard boil, which can split their skins. Set aside the beans and their cooking liquid; remove the bay leaf if you happen to see it later in the stew.
- Make the aromatic base. While the beans cook, heat the oil in a second large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, stirring often, until softened and translucent rather than browned. Stir in the garlic, aji amarillo paste, cumin, oregano, salt, and pepper. Cook for 1 minute, stirring so the garlic does not scorch, then add the tomato and cook for 2 minutes more, until it begins to soften and release its juices.
- Simmer the stew. Add the potatoes, cooked beans, and 3 cups (710 ml) of the bean cooking liquid to the aromatic base. Stir gently, bring the pot to a low simmer, and cook uncovered for 22 minutes, or until the potatoes are tender when pierced and the flavors have come together. Stir every few minutes, scraping the bottom of the pot. Add more bean liquid if you want a looser stew; if it looks too thin, mash a few beans against the side of the pot and stir them back in.
- Finish and season. Remove the bay leaf if it is still in the pot. Stir in the cilantro and lime juice, then taste and add salt or more lime as needed. Rest the stew off the heat for 5 minutes before serving; it will thicken slightly as it stands. Spoon into bowls with extra cilantro and serve hot.
Tips
- Find the right beans. Canary beans, often labeled mayocoba or Peruano beans in North American shops, become creamy while keeping a pleasing shape. If you cannot find them, use dried pinto, cranberry, or cannellini beans. The flavor and texture will shift a little, but the same soaking and simmering method works; start checking for tenderness early because bean age and variety affect cooking time.
- Adjust the aji amarillo thoughtfully. The paste gives the stew a fruity, distinctive chile flavor and moderate warmth. It is sold in Latin American grocery stores and some larger supermarkets. If it is unavailable, use ½ finely minced yellow bell pepper plus ½ minced jalapeño, or use 1 tbsp (15 ml) mild hot sauce. These alternatives approximate the color and heat but will not reproduce aji amarillo’s particular flavor. Add a little at first if you are sensitive to chile.
- Keep the simmer gentle. A steady, quiet simmer cooks the beans evenly and helps them remain intact. If the pot gets dry before the beans are tender, add hot water in small amounts. Hold back on extra salt until the beans are cooked and you can taste the finished stew, especially if using salted broth instead of water.
- Use the bean liquid for body. The starchy cooking liquid makes a fuller, more cohesive stew than plain water. If you cook the beans ahead and have discarded the liquid, use water or low-sodium vegetable broth and mash a few beans near the end to thicken the pot.
Serving Suggestions
Serve the stew in shallow bowls with white rice, a common and practical pairing for a bean-based Peruvian-style meal. A little rice on the side lets you choose how much to mix into the broth, while crusty bread is useful for soaking up any extra sauce. Add a crisp salad of lettuce, tomato, and red onion, or offer sliced avocado and lime wedges for freshness. For a more substantial spread, serve it alongside roasted vegetables or a simple cabbage salad dressed with vinegar. Put extra cilantro, lime, and a small dish of aji amarillo paste on the table so everyone can adjust their bowl. The stew is filling on its own, too, especially when finished with a generous spoonful of its creamy bean broth.
Variations
Use canned beans for a quicker version: Replace the dried beans and soaking water with four 15-oz (425 g) cans of canary, pinto, or white beans, drained and rinsed. Omit the bean-cooking step and use 2½ cups (590 ml) water or low-sodium vegetable broth. Simmer the potatoes in the aromatic base and liquid until almost tender, about 15 minutes, then add the canned beans and cook for another 7 to 10 minutes. This version has less starchy cooking liquid, so mash a few beans if you want it thicker.
Make it more vegetable-forward: Add 1 cup (130 g) diced carrot with the potatoes, or stir in 2 packed cups (60 g) chopped spinach during the final 2 minutes. For a smoky note, add ½ tsp (1 g) smoked paprika with the cumin; it is a useful pantry variation, not a traditional substitute for aji amarillo. If you prefer a richer stew, stir in 2 tbsp (30 ml) olive oil at the end rather than adding dairy, which changes the flavor profile.
Change the beans or heat: Black-eyed peas or large white beans can stand in for canary beans, though their texture and cooking time differ, so cook them until tender before proceeding. For a milder pot, reduce the aji amarillo to 1 tbsp (15 ml); for more warmth, add a little extra paste at the table. If using canned beans, season gradually because some brands are already salted.
Storage and Reheating
Let the stew stop steaming heavily, then refrigerate it in shallow, covered containers within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The beans absorb liquid as they sit, so the stew will be thicker the next day; loosen each portion with a splash of water or broth when reheating. Warm it in a saucepan over medium-low heat, stirring occasionally, or microwave a covered portion in short intervals, stirring between intervals. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat as above; avoid leaving the stew at room temperature for more than 2 hours.
Frequently Asked Questions
Can I skip soaking the dried beans?
Soaking helps the beans cook more evenly and reduces their cooking time, so it is the best option for this recipe. If you need to skip it, rinse the beans and simmer them in fresh water until tender, allowing extra time and checking the water level often. The cooking time for unsoaked beans can vary substantially depending on their age, so judge by texture rather than the clock.
How do I know when the beans are done?
Taste a few from different parts of the pot. They should be creamy all the way through with no chalky or hard center, but not falling apart. If they remain firm after 65 minutes, continue simmering and check every 10 minutes; older beans may take longer. Add water if needed to keep them submerged.
Is this stew spicy?
It is mildly to moderately warm when made with the listed amount of aji amarillo paste, though brands vary. For a gentle flavor, begin with 1 tablespoon and add more after tasting. You can also serve extra paste separately so diners can adjust their own portions.
Can I make it ahead?
Yes. Cook the beans and stew a day ahead, cool and refrigerate them promptly, then reheat gently with a little water or broth. The flavors settle and the broth thickens overnight. If making it several days ahead, freeze portions rather than keeping them in the refrigerator beyond 3 to 4 days.
Can I use vegetable broth instead of water?
Yes. Use low-sodium vegetable broth for the bean-cooking water or to replace some of the reserved bean liquid. Broth adds savory flavor, but it can also make the finished dish saltier, so taste before adding the full amount of salt. Water is a good choice when you want the aji amarillo and beans to stand out.
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