#peruvian beans

Peruvian beans are mild beans from Mexico that are light cream, buff or yellow, with a mild taste and creamy texture. They can be used in any recipes that call for navy, canellini or pinto beans. Although the beans are a common ingredient in Latin American cooking, they originated in the Andes Mountains in Peru. Peruvian beans are also called azufrado, canary, mayocoba or Mexican yellow beans.

Ingredients

1 pound dried Peruvian Beans 2 tbsp vegatable oil (canola or olive oil) 1 chopped onion (medium size) 4 stalks chopped celery 4 medium sized chopped carrots 2 tsp ground cumin 2 tsp dried oregano 2 tsp garlic paste 1 tsp ground black pepper 2 quarts vegetable stock 2 cups chopped ham (or SPAM) salt to taste

Preparation

Soak the beans in water overnight. If you do not have the time to do this you can do a quick soak by boiling the beans for 2 minutes and then let them rest for 2 hours in the wam water (not boiling) Put the oil in a deep frying pan or wok and heat to medium hot. Add the vegetable and stir fry for a few minutes until the onions start to soften. The  add the spices and herbs and srir fry for a few minutes more. Add the stock and bring back to a boil. Drain the beans and pour the vegetables over the beans in a large pot and let them simmer for at least 2 hours. I like to let it all simmer at least 3-4 hours as the flavors develop more.

Optional