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How to Cook Peruano Beans

author image Ramona French
Ramona French owned a massage school and taught massage for 28 years. In that time she wrote textbooks on Swedish, acupressure, deep tissue and lymph drainage massage. She is the author of "Introduction to Lymph Drainage Massage" and "Milady's Guide to Lymph Drainage Massage." Her book, "The Complete Guide to Lymph Drainage Massage," published by Milady, was released in October 2011.
How to Cook Peruano Beans
Peruano beans can be substituted for navy, canellini or pinto beans. Photo Credit Diana Miller/Cultura/Getty Images

Peruano beans are mild beans from Mexico that are light cream, buff or yellow, with a mild taste and creamy texture. They can be used in any recipes that call for navy, canellini or pinto beans. Although the beans are a common ingredient in Latin American cooking, they originated in the Andes Mountains in Peru. Peruano beans are also called azufrado, canary, mayocoba or Mexican yellow beans.

Step 1

Rinse the beans and look through them for small stones or other unwanted material. Cover the beans with water and soak them overnight.

Step 2

Drain the beans when you are ready to cook them. Cover them with 4 inches of water in a large pot. Bring the pot to a boil, lower the heat and simmer the beans until they are tender, about 20 minutes.

Step 3

Slice the chorizo and cook it in a large pot, stirring until it is cooked through. Drain off as much grease as possible.

Step 4

Add the onion and garlic and saute until the onion is translucent. Stir in the tomatoes. Allow the chorizo mixture to cook over low heat while you drain the water from the beans.

Step 5

Add the beans and stir to combine all the ingredients. Taste for seasoning and add salt and pepper if necessary. Heat the dish and serve, garnished with the chopped cilantro.

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