Trouble With Beans

Sometimes I laugh when it comes to Peruvian food. Every single dish has a name. You cannot just throw something together and serve it because it tastes good. It has to be called something. It has to have a story. And there is always the right way to make something. If you use the wrong kind of potato (mind you, there are *many* to choose from!) you will hear about it. If you add the wrong seasoning, someone will tell you the right one.

Beans are a funny food here in Peru. The Peruvians know just how to make beans turn into a creamy, flavorful dish. They don’t simply put the cooked beans in a food processor (ha!). The process of cooking them causes them to burst and the minimal liquid turns into cream from the beans. It is really amazing.

Yes, I use the same kind of beans. I have even tried the same technique…soak, boil, pour off water, add fresh boiling water, simmer, simmer, simmer. The results? Not creamy or creamy-ish and burnt.

One day, I made the mistake of commenting how much I enjoyed the frijoles canarios, or Peruvian yellow beans, to some friends. I said that when I cook beans, they just don’t come out like this. Matter-of-factly, a friend answered saying, “Well, you’re not Peruvian.” Ouch!!!

I still make attempts with the creamy Peruvian beans. But at times, I choose to avoid the gringa insults, and make beans just how I know to make them. Chili.

Chili con Carne

1 tablespoon of Canola oil
1 onion, chopped
6 cloves of garlic, minced
2 aji amarillo, deveined and de-seeded, finely chopped (substitute with a mild chili pepper)
700 grams of ground beef
1 tablespoon of cumin powder
1/4 cup of New Mexico chili powder
salt & pepper
6 cups of soaked & cooked beans (I used a mix of white: frijol bayo & yellow: frijol canario)
1/3 cup of tomato paste
3 cups of beef broth
1 cup of dry red wine (suggestion: Malbec)
2 bay leaves

In a large pot, heat oil over medium high heat. Add onion, garlic and aji amarillo pepper and saute until softened. Add ground beef, cooking until browned. Add salt and pepper to your liking. Mix in 6 cups of beans, tomato paste, broth, red wine and bay leaves. Bring to a boil, then simmer for at least 45 minutes or longer if possible. Stir occasionally and add small amounts of water if necessary. Serves 6-8.

Now, if you want to be Peruvian, you would eat chili on a plate with rice…because everything is eaten with rice! If you’re me, you crumble homemade cornbread over your steaming hot bowl of chili! Yum!

Cornbread Muffins

1 cup of flour
3/4 cup of instant polenta or cornmeal
2 tablespoons of sugar
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
2 eggs, lightly beaten
1 cup of low-fat milk
1/4 cup of cooking oil

In a medium bowl, stir together flour, polenta, sugar, baking powder, and salt. In a small bowl, combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into standard muffin tins, coated with cooking spray, filling cups 2/3 full. Bake in 400F oven about 15 minutes or until lightly browned and a wooden toothpick inserted in centers comes out clean. Makes 12.

Adapted from Better Homes and Gardens New Cookbook.