From the Fields of Ica: Peru's Creamy Garlic & Lima Bean Stew (Guiso de Pallares)
Details
A creamy, garlicky hug in a bowl, straight from the heart of Peru.
Ingredients
Instructions
Prepare the Beans
If using dried beans, drain the soaking water and rinse them well. Place them in a pot with fresh water, bring to a boil, and cook for about 45-60 minutes or until tender. Drain and set aside. If using frozen or jarred beans, simply rinse and drain them.
Sauté the Aromatics
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced red onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Build the Flavor Base
Stir in the ají panca paste, diced tomato, paprika, and oregano. Cook for about 5-6 minutes, stirring occasionally, until the tomato has broken down and the mixture becomes a fragrant, deep-red paste.
Simmer the Stew
Add the cooked lima beans, vegetable broth, and the bay leaf to the pot. Season with salt and pepper to your liking. Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes for the flavors to meld together. The stew should be creamy, and the beans should be very tender but not falling apart.
Finish and Serve
Remove the bay leaf and stir in the fresh chopped parsley. Serve hot in bowls, traditionally accompanied by a generous portion of white rice.
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