Tuesday, August 12, 2014

Peruvian Bean Stew

Peruvian Bean Stew
8 – 10 Servings
1 pound [2cups] dried Peruvian [canary] beans
8 cups cold water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 ½ teaspoons sea salt
1 tablespoon Sazon [recipe to follow]

1 tablespoon olive oil
1 large onion, diced
1 large red bell pepper, diced
1 large chili pepper, diced
4 large cloves garlic chopped
½ teaspoon sea salt
1 teaspoon Sazon
3 large roma tomatoes, diced

Sort beans by removing any debris, broken, disfigured off size or color beans.
Rinse beans thoroughly in cold water, drain and place in a large pot with water.
Place on medium low heat and simmer uncovered.
Place the bay leaves and cracked cardamom pods in a tea ball or a coffee filter tied close with a string and place it in the pot.
Add the granulated garlic, granulated onion, 1 ½ teaspoons sea salt, 2 teaspoons sazon and cook uncovered, stirring occasionally.

Cooking the Sofrito:
Meanwhile, heat the olive oil in a medium sauté pan and add the onions, peppers garlic, ½ teaspoon sea salt and 1 teaspoon sazon.  Sauté until onions are translucent.
Add tomatoes and continue sautéing over medium heat until all liquid is absorbed.
Mix sofrito in with the beans and continue cooking uncovered over medium low heat until beans are tender.  Approximately 2 – 3 hours.
Keep beans covered with at least 1 inch of liquid at all times. 
If liquid is reducing too rapidly, reduce heat to low and if necessary, add more water, ½ cup at a time.
Remove season bag/ball before serving.

Sazon Seasoning
Yields ½ cup

If you like that commercial brand then you're gonna love this 100% pure Sazon Seasoning!

2 teaspoons cumin, ground
1 teaspoon coriander, ground
1 teaspoon annatto
2 tablespoons granulated garlic
2 teaspoons turmeric
1 tablespoon paprika

Place all ingredients in a glass container with lid and shake until all spices are thoroughly combined.  If you use an airtight container, the product can be kept for 6 months. 

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