Peruvian Bean Stew
- 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
How to Make Peruvian Bean Stew
- 1NOTE: 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.
- 2While beans are boiling, chop up onion into small pieces.
- 3In 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.
- 4Add 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.
- 5After 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.
- 6Garnish with onions, serve over rice.