Peruvian Beans Recipe

I pair Mayacoba Beans with smoky bacon, ají panca, bell pepper, garlic and aromatic spices over rice with creamy avocado in a simple Peruvian dish that invites you to read on.

I pull this one out when I want something that hits hard but not fancy. The combo of crispy bacon and bright ají panca surprises me every time, you taste it and you wonder how simple pantry stuff could be this loud.

I chased Mayacoba Beans after making it, because the texture just sings, and kept a stack of Aji Panca Recipes for ideas. I’m no saint at following rules, I mess up timing and still the bowl comes together with weird little wins in every bite.

If you like bold, slightly unexpected flavors, this will make you curious.

Ingredients

• Creamy Peruvian beans, high in fiber and plant protein, gentle earthy flavor.
• Gives salty, smoky richness, lots of fat and savory depth, not health food.
• Smoky mild chili paste, adds color and sweet peppery warmth without big heat.
• Sweet, crisp and colorful, adds vitamin C, natural sweetness and fresh crunch.
• Sharp aromatic boost, small amounts enhance savory taste and may aid immunity.
• Plain white rice soaks up the beans, mostly carbs, filling and simple base.
• Creamy, buttery slices add healthy monounsaturated fat, cooling contrast to spices.

Ingredient Quantities

• 1 lb dried mayocoba (Peruvian) beans, or 2 (15 oz) cans mayocoba/white beans
• 6 oz bacon, sliced and chopped (about 6 slices)
• 2 tbsp ají panca paste (or 1-2 dried ají panca peppers rehydrated)
• 1 large red bell pepper, seeded and diced
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp neutral oil (vegetable or canola)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 4 cups low sodium chicken or vegetable broth (use less if using canned beans)
• 1 to 1 1/2 tsp kosher salt, adjust to taste
• 1/2 tsp freshly ground black pepper
• 2 cups long grain white rice, uncooked (for serving)
• 2 ripe avocados, sliced (for serving)
• 1/4 cup chopped cilantro, optional garnish
• 1 lime, cut into wedges, optional

How to Make this

1. Prep the beans and rice: if using dried mayocoba sort and rinse them, then soak overnight or do a quick soak by boiling 2 minutes, removing from heat and letting sit 1 hour; drain. If using canned, drain and rinse and set aside. Rinse 2 cups long grain rice and start it cooking in 4 cups water with a pinch of salt on low heat covered for about 18 minutes, then let rest 10 minutes when done.

2. Crisp the bacon: in a large heavy pot cook the chopped bacon over medium heat until it’s nicely browned and some fat has rendered, about 6 to 8 minutes. Use a slotted spoon to remove most of the bacon bits to a bowl but leave a couple tablespoons of bacon fat in the pot.

3. Build the sofrito: add 2 tablespoons neutral oil if the pot looks dry, then add the diced onion and red bell pepper and sauté until soft and starting to brown about 6 minutes. Stir in the minced garlic, 2 tablespoons ají panca paste, 1 teaspoon ground cumin and 1 teaspoon dried oregano and cook 1 to 2 minutes more until fragrant. Toasting the spices a little makes a big flavor difference so don’t rush it.

4. Add the beans and aromatics: return the reserved bacon to the pot, add the soaked and drained dried beans or the canned beans, tuck in 1 bay leaf, and pour in broth. Use about 4 cups low sodium broth for dried beans; if using canned beans use about 2 cups so you don’t end up soupy. Bring to a simmer.

5. Simmer until tender: cover and simmer gently until beans are tender. For soaked dried beans expect 1 to 1 and a half hours, for canned beans about 15 to 25 minutes just to let flavors marry. Check occasionally, add a splash more broth or water if it looks too thick, and skim any foam that rises.

6. Finish and season: remove the bay leaf, then season with 1 to 1 and a half teaspoons kosher salt adjusted to taste and 1/2 teaspoon freshly ground black pepper. Taste and add more salt only after the beans are soft because they absorb salt as they cook.

7. Quick hacks if you’re rushed: use a pressure cooker to cut soaked bean time to about 20 minutes at high pressure. No ají panca paste on hand Try a blend of mild smoked paprika plus a tiny pinch of cayenne to approximate the color and smokiness.

8. Plate it: spoon hot beans over the cooked white rice, top with sliced ripe avocado and the crispy bacon bits left from earlier. Squeeze lime wedges over individual portions if you like a bright pop.

9. Garnish and serve: sprinkle 1/4 cup chopped cilantro over the bowls if using, pass extra lime wedges, and enjoy. Leftovers get better the next day and they reheat great on the stove with a splash of broth.

Equipment Needed

1. Large heavy pot or Dutch oven (about 6 quart) for browning bacon and simmering the beans
2. Medium saucepan with a tight lid for cooking the rice
3. Slotted spoon or spider to lift out the bacon bits
4. Wooden spoon or sturdy spatula for the sofrito and stirring
5. Chef knife and cutting board for the onion, pepper and avocado
6. Colander or fine mesh sieve to drain and rinse beans and rice
7. Measuring cups and measuring spoons for rice, broth and spices
8. Small bowl to hold the crisped bacon
9. Can opener if using canned beans, plus a ladle for serving

Dont forget the lid for the big pot when you simmer.

FAQ

Peruvian Beans Recipe Substitutions and Variations

• Mayocoba beans: Cannellini or Great Northern beans are the closest swap, same creamy texture; navy beans will work too but they’re smaller. If using canned, rinse and cut back on the broth a couple cups.
• Ají panca paste: Substitute with ancho or guajillo chili paste, or mix 1 tbsp tomato paste + 1/2 tsp smoked paprika + a splash of vinegar to get that sweet-smoky note.
• Bacon: Use pancetta or smoky chorizo for the porky, smoky flavor; for a vegetarian option use smoked tofu or coconut “bacon” to keep the savory bite.
• Long grain white rice: Swap with brown rice (longer cook, more liquid needed), quinoa for extra protein, or cauliflower rice for a low-carb version — adjust liquid and timing accordingly.

Pro Tips

– If you use dried beans check for stones and age first, older beans take forever so soak overnight or quick soak and then use a pressure cooker for real time savings. Cook until they are tender before you salt them because salt early will make them stay firm, dont rush this step.

– Rehydrate whole ají panca in hot water and puree it with a little oil for a smoother paste, then fry it briefly with the garlic and spices to really bloom the flavor. No ají panca on hand Try a mix of smoked paprika, a teaspoon of tomato paste and a tiny splash of sherry vinegar or lime to get the color and mild smokiness.

– Render the bacon until super crisp and save most of the fat to sauté the onions and peppers it gives the whole pot a deeper layer of flavor. Deglaze the pot with a splash of broth after the vegetables so you scrape up the browned bits, and remember the bacon will soften once added back so crisp it more than you think you need.

– For best texture keep some of the bean cooking liquid aside to thin the stew when reheating, it tastes cleaner than plain water. Let the beans sit for at least an hour or overnight if you can, the flavors meld way better; add lime and cilantro right before serving and put avocado on last so it doesnt get soggy.