The BEST Peruvian Beans Recipe (Frijoles Peruano)
This easy peruvian beans recipe is the best because it’s not only delicious, but so quick to make in the pressure cooker. Buttery, creamy peruano beans are a type of Mexican yellow bean that you can eat just like pinto beans or black beans.
Servings: 6 servings
Calories: 85kcal
Equipment
- 1 6-qt Instant Pot or electric pressure cooker of choice
Ingredients
Instructions
- Pick through the beans. This means you need to sort through them and remove any dirt, debris or damaged beans.Rinse. Thoroughly rinse the sorted beans and drain off any excess water.
- Add the sorted and rinsed beans into your Instant Pot or electric pressure cooker’s pot. Drop in the onion, garlic cloves and bay leaf.Pour in the water over the beans. Place the lid on the pot. Set valve to Sealing and select Manual mode, High Pressure for 35 minutes.
- Allow the pressure cooker to finish cooking and once the timer goes off allow to naturally release for 20 minutes or until the pin drops.
- Mix in the salt, stir and allow to sit for another 10 minutes or so. Carefully taste and add more salt if desired.
- Serve as desired or allow to cool before making refried beans.
Video
Notes
*Please notice that the daily values and calorie information may be different. Please check package of dried beans for more details.
To Cook on The Stovetop: Sort and rinse beans under cold water, then place them in a large pot. Add the onion, garlic, bay leaf and pour in about 8 cups of water. Simmer over medium heat until tender.
Mix in the salt once you have tender peruvian beans.
Add enough water as needed so the beans cook through and you have broth for storing and for making refried beans.
Nutrition
Serving: 6servings | Calories: 85kcal | Carbohydrates: 16g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 594mg | Potassium: 259mg | Fiber: 5g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
