Spicy Black Beans, Peruvian-style - Frijoles Escabechados Recipe

Name: Spicy Black Beans, Peruvian-style - Frijoles Escabechados Recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: South American,Latin
Ingredients: 2 cups dried black beans, such as turtle beans, or 3 cups canned; 4 slices bacon; 1 tablespoon minced garlic; 1 tablespoon aji panca chile pepper paste; 1 teaspoon cumin; 1 packet sazon Goya with cilantro and tomato; 1 large white onion; 1 aji Amarillo chile pepper (or other fresh chile pepper), seeds removed, sliced thinly; 1/4 tbsp rice wine vinegar; Salt, to taste; Freshly ground black pepper, to taste

A delicious Peruvian escabechado black bean dish, prepared similarly to pickling, offers a protein-rich and flavorful experience.

⭐ 4.3 (15 reviews) Prep: 30 minCook: 90 minTotal: 120 minYields: 6 servings

Category Tags:

Side Dish

Cuisine Tags:

South American Latin

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Soak dried beans overnight, then drain. Cover with fresh water, add one slice of bacon, and simmer until tender. Drain, reserving one cup of the cooking liquid.
Fry the remaining three bacon pieces in a large skillet until crispy, then crumble and set aside.
In the same skillet with the bacon grease, sauté sliced onions and garlic with aji chile pepper paste, cumin, and sazon Goya until golden and translucent; then add sliced chile pepper and sauté for several minutes.
Puree half of the cooked beans with the reserved cooking liquid, then add this mixture to the skillet and simmer, stirring for several minutes.
Stir in the remaining whole beans, vinegar, and crumbled bacon, cooking until heated through. Serve warm, optionally with white rice.

Nutritional Info (per serving)

Calories: 275 kcal

Carbohydrate: 45 g

Cholesterol: 8 mg

Fiber: 10 g

Protein: 17 g

Saturated Fat: 1 g

Sodium: 380 mg

Sugar: 3 g

Fat: 4 g

Unsaturated Fat: 0 g