These creamy, buttery, tender Peruvian beans are super simple, healthy and easy to make. Spiced with ground chipotle pepper powder, these pressure cooker beans are filled with a deep, smoky flavor that accommodates a variety of dishes. Peruano beans are also known as mayocoba beans, canary beans or frijoles canarios. Gluten-free, vegan and oil-free. Stovetop method included!
Course: Entrées, Instant Pot, Sides
Cuisine: Mexican, Pressure Cooking, South American
To your Instant Pot add soaked beans, water, bay leaves, chipotle and garlic powder. Give a good stir.
Place the lid on and close the vent. Set on manual high pressure for 22 minutes.
When the time is up, carefully quick release the pressure.
Press the saute function button.
Stir in the tapioca/water mixture.
Continuously stir until desired consistency is reached (keep in mind it will thicken as it cools, too).
Stir in apple cider vinegar or lime and optional sweetener.
Remove bay leaves and salt to taste.
Serve and enjoy!
Add beans + 6 cups water to a large pot (you want to ensure beans are fully covered by water).
Bring to a boil, then reduce to a high simmer.
Cook until tender, adding more water if necessary. I find it takes about 1 hour of simmering to reach a soft, tender consistency.
If most of the water is evaporated by the time the beans have cooked, add around 1 cup more before proceeding to the next step.
While still set to simmer, stir in the spices, followed by the tapioca/water mixture. Stir thoroughly, turn heat a smidge higher (medium to medium-high), and continue to stir until all starts to thicken and looks creamy.
Stir in vinegar or lime and optional sweetener.
Turn off heat and salt to taste.
Serve and enjoy!
Please see the 'Tips' section above in post for more information.