Buttery, creamy and lesser known Peruvian beans, or frijoles peruano, are a type of Mexican yellow bean. You can make and enjoy peruano beans just as you would pinto beans. Friends, this is the BEST recipe for Peruvian beans because it’s tasty and quick and easy to make in the pressure cooker.
Peruvian beans, also known as canary beans or mayocoba beans, are a popular ingredient in Latin American and Mexican cuisines Their mild flavor allows them to absorb other flavors easily, making them quite versatile However, to get the perfect creamy, buttery texture when cooking dried Peruvian beans, it’s important to soak them first. So how long should you soak Peruvian beans?
The Importance of Soaking Beans
Soaking beans before cooking serves a few purposes
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It shortens the cooking time. Unsoaked beans can take a few hours to become tender. Soaking them first allows them to cook more quickly.
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It helps them cook evenly. Soaked beans hydrate more uniformly so there won’t be a mix of undercooked and mushy beans.
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It improves the texture. Beans soaked before cooking tend to be creamier and less likely to fall apart.
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It reduces the gas-causing oligosaccharides. Soaking beans helps break down some of the indigestible sugars that can cause flatulence when eaten.
Skipping the soaking step can lead to uneven cooking, beans taking too long to become tender, and a mealier, less creamy texture.
How Long to Soak Peruvian Beans
Most sources recommend soaking Peruvian beans and other varieties of beans for 8 to 12 hours before cooking. Here are a few soaking guidelines:
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Overnight soak (8 to 12 hours): This is the most common recommendation for soaking most types of beans. Soak the beans in plenty of water overnight, or for 8 to 12 hours, before cooking. Drain and rinse them before using in recipes.
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Quick soak (1 hour): If you’re short on time, you can “quick soak” beans by bringing them to a boil in water for 2 to 3 minutes, removing from heat, and letting soak for 1 hour before cooking. This shortens the wait time.
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Long soak (24 hours): Some people recommend soaking beans for up to 24 hours or longer. This can help reduce gas and phytic acid and is said to improve digestibility.
Soaking time can vary a bit based on the freshness and size of the beans. Older, larger beans may need a little more soaking time to become fully hydrated. The quick soak method can be used in a pinch but extended soaking is best for properly hydrating beans.
How to Soak Peruvian Beans
Follow these simple steps for soaking Peruvian beans:
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Pick over the dried beans and rinse them. Remove any pebbles, debris, or shriveled beans.
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Place the beans in a large bowl or pot and add enough water to cover by 2 to 3 inches.
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Let soak for 8 to 12 hours or up to 24 hours if you have time. You can soak at room temperature or in the fridge.
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Drain the beans in a colander and rinse well before cooking. Discard the soaking water.
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Proceed with your recipe, cooking the beans in fresh water or broth.
The beans will plump up as they absorb the water during soaking. For a quicker prep time, cover with water and bring to a boil for 2-3 minutes then turn off heat, cover, and let sit for 1 hour before cooking.
How Long to Cook Soaked Peruvian Beans
Once soaked, Peruvian beans don’t take too long to cook. Here are some general guidelines:
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Soaked beans take about 1 to 1 1/2 hours to become tender when simmered on the stovetop. Check frequently toward the end.
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Using a pressure cooker cuts the cook time down to just 20 to 30 minutes usually.
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Slow cookers take about 6-8 hours on low or 4-6 hours on high when soaked first.
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Baked beans cook for 2 to 3 hours at 250°F to 300°F after an overnight soak.
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Instant Pot beans are done in 25 to 40 minutes depending on the pressure setting used.
The exact time can vary based on the bean freshness, altitude, and appliance used. Taste a bean periodically to check doneness and add more cooking liquid if needed.
Helpful Tips for Cooking Soaked Beans
Follow these tips for best results when cooking your soaked Peruvian beans:
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Make sure to drain and rinse beans after soaking. Don’t cook them in the soaking water.
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Use a flavorful cooking liquid like vegetable or chicken broth instead of plain water.
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Add aromatics like onion, garlic, bay leaf, cumin, and chili powder.
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Stir in a spoonful of oil or butter for richer flavor.
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Season cooked beans with salt, pepper, lime juice, or hot sauce.
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If beans aren’t creamy enough, puree a cup or so and mix back in.
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Let beans cool completely before storing leftovers in the fridge or freezer.
With an overnight or quick soak and the right cooking technique, you’ll end up with tender Peruvian beans with the perfect buttery, creamy texture every time. Avoid skipping the soak or you’ll risk beans that are unevenly cooked and mealy instead of smooth and silky.
Frequently Asked Questions
Why is it important to soak beans before cooking?
Soaking beans serves multiple purposes. It shortens cooking time, allows for more even hydration, improves texture, and reduces gas-causing compounds. Skipping soaking can lead to beans that take too long to cook and have a mealy texture.
Can you cook Peruvian beans without soaking?
It’s not recommended. Unsoaked beans can take 3 or more hours to become tender and may not cook evenly or have an ideal creamy texture. Soak them for best results.
What’s the best way to quick-soak beans?
Bring the beans to a boil in water for 2 to 3 minutes then turn off heat, cover, and let soak for 1 hour before cooking. This shortens the wait compared to an 8 to 12 hour soak.
How long should you soak other varieties of beans?
Most types of beans benefit from an 8 to 12 hour soak time. Black beans, pinto beans, navy beans, etc. should all be soaked overnight before cooking for best results. Lentils and split peas cook more quickly and don’t require presoaking.
Do beans need to be soaked if using a pressure cooker?
Soaking is still recommended when using a pressure cooker or Instant Pot for the most tender, evenly cooked beans with an ideal texture. Soak first, then cook for 20 to 40 minutes depending on your model.
So now you know that soaking those Peruvian beans for 8-12 hours, or quick soaking for just 1 hour, is the secret to getting tender, creamy, flavorful beans every time. With a little advance planning, you can easily incorporate these versatile beans into all kinds of delicious Latin-inspired meals.
Where to Buy Them
You can find these beans both dried and canned in Latin food markets or Mexican grocery stores.
In the US the more popular brand that sells them is Goya. Check out other brands available in your local market. If not there’s always Amazon too.
I also found this brand and this brand on Amazon. Just in case you can’t find them locally.
Should You Soak Peruvian Beans?
This is completely up to you.
There are people that believe that soaking the beans before cooking helps minimize gas they can cause. Other believe that soaking aids in better digestion. Lastly it cuts down the cooking time…but not by a huge amount though.
I grew up not seeing my mom soaking beans before cooking them. I don’t do it very often, and I honestly don’t remember to do it the night before either.
If you want to soak the beans overnight, drain and rinse them before cooking.
