Enjoy a bowl of creamy, buttery Peruvian beans that were cooked with garlic, onions, and aji amarillo paste for a flavor that is complex, spicy, and so tasty. They taste great with a simple bowl of rice and canary beans, or you can use them in recipes to make meals that taste great.
NOTE: CookEatLiveLove is supported by its readers. Some of the links in this post are affiliate links, which means I get a small commission if you click on them and buy something. Thanks for stopping by and I hope you’ll come back again soon!.
Canary beans were the first thing I learned about when I went to Peru and saw them in the markets. At first bite, I was in love with these creamy beans. The texture is great, and the flavor is mild. They take on any flavors you add to them while they’re cooking.
Canary beans are often served as a side dish in Peruvian food. They are cooked in lard or with bits of meat. They are the main part of tacu tacu, which are fried patties made from mashed Peruvian beans and rice and served with a lot of different toppings.
If you want to try more Peruvian recipes, this mushroom, zucchini, and artichoke ceviche is a popular choice, and this potatoes with huancaina sauce is always a hit. [feast_advanced_jump_to].
Peruvian beans are a staple ingredient in Peruvian cuisine. Also called Peruano beans or canary beans these small creamy yellow legumes are used in many classic Peruvian dishes.
But what exactly are Peruvian beans? And are they actually the same thing as Peruano beans? Let’s take a closer look at these nutritious beans,
What Are Peruvian Beans?
Peruvian beans refer to a few varieties of medium-sized, creamy yellow beans that are commonly used in Peruvian cooking. The names Peruvian beans, Peruano beans, and canary beans are often used interchangeably
Some of the most common types of Peruvian beans include:
-
Mayocoba beans – A smooth, creamy yellow bean that retains its shape well when cooked. This is the variety most associated with Peruvian bean dishes.
-
Canario beans – Very similar to Mayocoba beans. Slightly smaller and rounder in shape.
-
Peruano beans – Another name for Mayocoba beans.
The History and Origins of Peruvian Beans
Peruvian beans have a long history in Peruvian cuisine. They originated in the Andean region of South America, which spans parts of Peru, Ecuador, Colombia, Chile, and Bolivia.
The indigenous Quechua people of the Andes were the first to domesticate and cultivate these beans, along with other crops like quinoa, potatoes, and squash. Beans provided an important source of plant-based protein in the traditional Andean diet.
When the Spanish arrived in Peru in the 1500s, they incorporated beans into their own cooking. The creamy, mild flavor of Peruvian beans made them perfectly suited for the onion, garlic, and herb-flavored Spanish sofrito base.
Peruvian beans then became a standard ingredient in many iconic mixed cultural dishes like tacu tacu, causa, and of course, Peruvian bean stew.
Buying and Cooking with Peruvian Beans
If you want to cook authentic Peruvian dishes at home, you’ll need to stock up on Peruvian beans! Here are some tips:
-
Purchase at Latin or Peruvian markets – Check international markets in your area. Peruano beans can also be found online.
-
Substitute with mayocoba – If you can’t find Peruvian beans, Mayocoba beans are the closest match. Cannellini beans also work.
-
No pre-soaking required for pressure cooking – Peruvian beans cook perfectly from dry in the Instant Pot or other electric pressure cookers.
-
Flavor with onions, garlic, and herbs – Peruvian sofrito is the perfect complement to bring out the best in these beans.
Once you get your hands on some Peruano beans, they can be used in a variety of Peruvian specialities like these:
- Peruvian Bean Stew
- Tacu Tacu (Peruvian Rice and Beans)
- Causa (Peruvian Potato Terrines)
- Lomo Saltado
- Aji de Gallina (Peruvian Chicken Stew)
Their smooth, creamy texture and mild flavor make them extremely versatile in both savory and sweet dishes.
How Do You Cook Peruvian Beans?
Cooking Peruvian beans is similar to other bean varieties. Here is a simple process:
If cooking on the stovetop:
-
Soak beans for 8+ hours or overnight
-
Drain and rinse beans
-
Combine beans with water or broth, onions, garlic, and any other flavorings
-
Simmer for 1-1.5 hours until very soft
If cooking in a pressure cooker like the Instant Pot:
-
No soaking required
-
Combine dry beans, water, aromatics and seasonings
-
Pressure cook on high for 35-40 minutes
-
Allow natural pressure release
The extra time and hydration from soaking is essential for stovetop cooking to reach the perfect creamy texture. But the Instant Pot’s intense pressure environment cuts the cooking time significantly without a pre-soak.
What Do Peruvian Beans Taste Like?
Peruvian beans have a very smooth, creamy texture similar to great northern or cannellini beans. Their skin is so delicate that the beans easily break down into a smooth puree.
The flavor is mild, bean-like, and slightly earthy. When cooked, the beans readily absorb surrounding flavors from aromatics, broths, and seasonings.
This versatile, creamy nature makes Peruvian beans the perfect canvas for absorbing the lively flavors of Peruvian cuisine. Their subtle taste balances the bold flavors of onions, garlic, chiles, cumin, and herbs used in Peruvian dishes.
7 Delicious Ways to Use Peruvian Beans
Looking for some tasty ways to enjoy Peruvian beans at home? Here are a few ideas:
-
Make a batch of creamy Peruvian bean stew to serve over rice or potatoes.
-
Mix beans with sautéed rice for tacu tacu.
-
Blend beans with onions, garlic, lime juice, and herbs for a flavorful bean dip or spread.
-
Mash beans with olive oil, garlic, and parmesan for an easy bean bruschetta topping.
-
Puree beans with broth and cream to make a velvety bean soup.
-
Fold whole beans into quinoa or rice salads for added protein.
-
Smash beans and shape into veggie burger patties along with quinoa and seasonings.
With their versatility, it’s easy to incorporate Peruvian beans into both Peruvian classics and creative new dishes!
Are All Peruvian Bean Varieties Interchangeable?
While Mayocoba and Canario beans are very close matches, there can be some slight differences between Peruvian bean varieties:
-
Cooking times: Smaller beans may cook 5-10 minutes faster. Larger beans take a bit longer.
-
Texture: Some varieties hold their shape better, while others disintegrate more when cooked.
-
Flavor: There can be subtle flavor differences between cultivars.
For most recipes, you can substitute one Peruvian bean for another. But for a perfect texture match, try to use the exact bean specified in the recipe. When switching varieties, you may need to adjust cook times slightly.
Where to Buy Peruvian Beans
Wondering where to find authentic Peruvian beans? Here are some places to look:
-
Latino or Peruvian markets
-
Online retailers like Amazon
-
Specialty stores like Whole Foods or Sprouts
If you can’t locate Peruvian bean varieties, here are some good substitutes:
-
Mayocoba beans
-
Cannellini beans
-
Great northern beans
-
Pinto beans
While not exactly the same, these alternatives have a similar creamy texture once cooked.
Time to Add Peruvian Beans to Your Menu!
Now that you know all about Peruvian beans, it’s time to start enjoying them in your own kitchen! From stews to tacu tacu to salads and dips, Peruvian beans are extremely versatile. With their mild earthy flavor and creamy texture, Peruano beans are sure to become a new staple you’ll want to always have on hand.
How to Serve Canary Beans
You can mash them up and put them inside vegan quesadillas or air fryer quesadillas. You can also use them instead of black beans to make vegan taquitos.
You can reuse Peruvian beans in many different ways, like adding them to a burrito bowl, tacos, or quesadillas, or you can make refried beans to serve as a side dish.
- Soaking Your Beans. Don’t skip soaking beans for the best outcome. If you soak the beans ahead of time, they cook up buttery and creamy in less time. For a quick soak, boil the beans for five minutes, then turn off the heat and let them soak for an hour with the lid on. This can be done if you forget to soak them overnight. Rinse and then use them in the recipe.
- Avoid Burning the Onions. The onions and garlic should be cooked over medium-low heat, and they should be stirred often to keep them from burning. Burning these ingredients will give them a bitter, off-flavor.
- Want your beans to be creamier? Take a small amount out of the pot and use a potato masher to mash them. Then add the mashed beans back to the pot and mix them in.
The aji amarillo paste is made from blended aji amarillo chiles and does have some spice. As each brand is different in how spicy it is, you can use more or less of it to make the dish as spicy as you like. For those who don’t like spicy food, you can leave out the chiles in the salsa criolla.
Yes, cook the beans in the broth for 3 to 4 hours on high heat or 6 to 7 hours on low heat. When the beans are ready, cook the onions, garlic, and aji amarillo as directed in the recipe. Add them to the pot of beans and mix together. Let them cook another 30 minutes or so to allow the beans time to absorb flavor.
❤️ Why You Will Love This Canary Beans Recipe
- Easy Recipe: This is a simple dish that tastes great and has a nice buttery texture in the beans. It doesn’t take much work to make.
- Healthy Bean Recipe: The recipe is vegetarian-friendly, dairy-free, and gluten-free.
- Great Flavors: Because canary beans don’t have a strong flavor, they happily take on the flavors you add to the pot.
- Cost-effective: Making a protein-rich meal from dried beans from scratch doesn’t cost a lot of money.
The Best Peruvian Beans (aka Peruano Beans and Canary Beans)
FAQ
What are other names for Peruvian beans?
What is a substitute for Peruvian beans?
What are Peruvian beans good for?
What kind of beans are in Peru?
What are Peruvian beans?
Peruvian beans are small and yellow beans that we use in Peru to make our delicious bean stew. They are called Canary beans for us but also known as Peruano or Mayocoba beans abroad. You can get them in Latino or Peruvian stores locally or even on Amazon. We also cook them in a particular way, with a base of pork, onion and garlic.
What do Peruvian beans look like?
Peruvian beans, also known as Peruano beans, canary beans, or mayocoba beans, are yellowish or tan in color and have a somewhat large and later texture. These beans are particularly popular in Mexico, where they may be eaten alone or placed in other foods like salsa or tortilla dishes.
Are Peruvian beans good?
These beans are extremely good, you’ll quickly make them your favourite. Peruvian beans are small and yellow beans that we use in Peru to make our delicious bean stew. They are called Canary beans for us but also known as Peruano or Mayocoba beans abroad. You can get them in Latino or Peruvian stores locally or even on Amazon.
Are Peruvian beans the same as Canary beans?
Peruvian bean is a type of legume that is popular in Peruvian cuisine and other Latin American countries. Known for their creamy texture and rich, nutty flavor, they can be used in a variety of dishes, including soups, stews, salads, and side dishes. (affiliate links present) Are Canary Beans and Peruvian Beans the Same? Yes!