Canary beans are also called "Peruvian" or "Mayocoba".
This sulfur colored yellow bean is produced in all the coast and Andean valleys of Peru,
Mexico and; in the past 10 years, in USA as well.
Canary beans are considered the King of Beans
by Latin chefs because its texture and rich and buttery flavor.
Canary beans are one of the
"hard" beans and usually require 6 to 8 hours of soaking.
Canary beans are almost a must if
you are thinking of cooking up some Peruvian cuisine.
RECIPE
TACU-TACU
2
c canary beans, soaked
overnight
1 lb bacon diced
1 c cooked long grain
brown rice
2 T vegetable oil
1 large onion chopped fine
3 cloves of garlic minced
1/2 c aji amarillo paste
sea salt and black
pepper.
Drain
and cook beans in unsalted water together with bacon until soft (about 90
minutes) Set aside and let cool. Mash beans with food or
fork to produce a "rough" puree.
In
large skillet, saute in oil the garlic and onions until golden. Add
aji amarillo and cook for a couple minutes. Add beans and rice, stirring
and turning with spoon to mix well. Salt and pepper to
taste.
To
make tacu-tacu, fry each serving of bean/rice mix slightly in oil, turning
constantly and shape into compact tortilla or tamale. Serve with
fried eggs, or fried banana, fried beef, etc.
