Rosemary Garlic Peruvian Yellow Beans
Despite the name, Peruvian Yellow Beans come from Mexico. However,they are commonly cultivated in Peru. These beans are prized for their creamy and soft texture. They have a rich and somewhat buttery taste and are delicious served refried style. They are very popular in Mexico and the bean of choice for many mexican families there. When I lived in Mexico, one wonderful winter many years ago, I only prepared Peruvian Yellow Beans. It was the bean most readily available and proved to be a delightful departure from the pinto beans I knew. Back home in the U.S. I purchase mine from my favorite mercado, located on Federal Blvd. in Denver, Colorado. A mercado is a latin and/or mexican grocery store. It is worth a trip to the spanish speaking side of your city as many lesser known and specialty ingredients are found in these markets. I go to the mercado regularly and enjoy practicing my spanish while getting the freshest and cheapest citrus fruits, chiles, spices, tortillas, and mexican cheese that Denver has to offer.
Purchase peruvian yellow beans at mexican grocery stores, called 'mercados'
Prepare Beans 'from scratch' style. Check out
my know how blog: Cooking Beans from Scratch
During final cooking stage of bean cooking:
add sea salt to taste, fresh sprigs of rosemary
dried rosemary (about 1/2t per cup beans),
whole cloves of crushed garlic with peel removed
(about 1 clove per cup beans)
1. Heat 1-2 Tablespoons of Coconut or Olive Oil in a skillet.
2. Add 1-2 cups cooked whole yellow peruvian beans,
adding just enough of their broth so beans
don't get dry, over medium heat. Be sure to include
some of the rosemary and cooked garlic from
the specially prepared beans.
3. Mash the beans with a bean masher kitchen tool OR use the bottom of a wide mouthed coffee cup or jar to mash the beans. I find the latter method easier and faster.
Adjust thickness by adding more broth or whole beans as needed. Additional salt can also be added at this time to taste.Take off heat and serve.