# Frijol Guisado & Pure de Pallares

> The most common bean used in Peru is the frijol canario or yellow canary bean. Sweetened, Peruvians even make a dessert from these beans. Here they are seasoned and served as a savory side dish. Any dried white beans or even kidney beans can be substituted as a variation. Pure de pallares is a perfect accompaniment to adobo de chancho as well as seco and other fish and meat dishes. You may like to add more cheese. There are some recipes with up to four cheeses, one of which is a blue cheese.

**Servings:** 6-8

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## Frijol Guisado

### Ingredients

- 3 cups yellow canary beans
- 1/4 cup vegetable oil
- 1 cup chopped red onion
- 4 cloves garlic, crushed
- 1/4 cup aji panca paste (p.228)

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## Shopping List - Frijol Guisado

### 🥬 Produce
- [ ] 3 cups yellow canary beans (dried)
- [ ] 1 red onion (need 1 cup chopped)
- [ ] 4 garlic cloves

### 🥫 Pantry
- [ ] Vegetable oil (need 1/4 cup)
- [ ] Aji panca paste (need 1/4 cup)

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## Instructions - Frijol Guisado

1. **Soak beans.** Soak beans overnight. Heat oil in a large pan and saute onion and garlic over medium heat, until golden, about 5 minutes.

2. **Cook with aji panca.** Add aji panca paste and cook for a further 2 or 3 minutes.

3. **Simmer beans.** Drain beans and add to the pot, stirring to cover with seasonings. Cover with plenty of water and bring back to the boil. Lower heat and simmer until beans are soft, about 1 hour.

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## Pure de Pallares

### Ingredients

- 4 cups large dried white lima or butter beans
- 3 tbsp butter
- 1/2 cup Parmesan cheese
- 1/2 cup heavy cream
- Salt and white pepper

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## Shopping List - Pure de Pallares

### 🥬 Produce
- [ ] 4 cups large dried white lima or butter beans

### 🧈 Dairy
- [ ] 3 tbsp butter
- [ ] 1/2 cup Parmesan cheese
- [ ] 1/2 cup heavy cream

### 🧂 Spices & Seasonings
- [ ] Salt and white pepper

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## Instructions - Pure de Pallares

1. **Soak and cook beans.** Soak beans overnight. Drain and remove outer skins from beans. Place in pan of cold salted water and bring to the boil. Cook for 30 to 40 minutes until beans are tender.

2. **Puree beans.** In a blender or food processor fitted with a steel blade, process bean puree until smooth.

3. **Finish and serve.** Scrape into a bowl and add butter, Parmesan and heavy cream. Mix well, season with salt and pepper, and serve warm.

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## Serving Ideas

- Serve Frijol Guisado as a side dish with rice and grilled meats
- Pure de Pallares pairs perfectly with adobo de chancho
- Both complement seco and other Peruvian fish and meat dishes
- Serve as part of a traditional Peruvian feast