Peruvian Bean Stew

Klara Wahlster


I actually thought of this after watching a documentary on a Peruvian prison where the inmates were served white rice, lima beans, and red onions on top. Consequently, this dish is incredibly cheap to make. With a couple of luxury additions, this dish was born -- a spicy, tangy, hearty dish even for the non-vegetarian.

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5 Min


35 Min


1 1/2 c
lima beans, frozen
2 c
chicken stock, or hearty vegetable stock
4 Tbsp
lime juice
3 clove
4 Tbsp
olive oil
1 1/2 tsp
sriracha sauce, or garlic chili sauce of your choosing
1/4 c
evaporated milk
1/4 medium
onion, red
1/2 c
feta cheese

Directions Step-By-Step

NOTE: This is best served with steamed white rice, so if, like myself, you have a rice cooker, start that up first thing and cook up about 1 cup of white rice.

In a small pot, add chicken broth, 3 tbsp of the lime juice, and about one cup of water. Bring to a boil, add beans, wait till water is boiling again, and then cover, and reduce heat to low. Cook for about 8-10 minutes.

Before draining, reserve 1/4 cup of cooking liquid. Drain beans.
While beans are boiling, chop up onion into small pieces.
In a large skillet, add enough olive oil to coat the bottom of the pan. Add 3 cloves of finely chopped garlic. Keep heat on medium, avoid burning garlic. After about 5 minutes, add beans and increase heat. Give the beans some time to cook off excess liquid, around 10 mins or so. Add sriracha sauce and salt and pepper to taste -- mix thoroughly.
Add reserved liquid and remaining lime juice back into the pan, and reduce heat to medium-low. Allow most of the liquid to boil off -- about 5 mins. Add evaporated milk and mix very well.
After one or two minutes, remove from heat, add 1/2 cup of plain, crumbled feta or other mild, solid, salty goat or sheep's cheese (i.e. queso blanco) and mix constantly until slightly melted.
Garnish with onions, serve over rice.

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy