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home > recipes > soups > peruvian canary bean stew
Serves 4 to 6 1/2 lb dried canary beans 2 slices bacon, cut into 2-inch pieces 1 tablespoon olive oil 1/2 lb beef, chicken or pork, cubed 1 small onion, chopped 2 garlic cloves, chopped 1 tomato, chopped 1 tablespoon adobo seasoning 1 teaspoon salt Soak the beans overnight in water. The next day, drain and add 4 cups water and the bacon. Cover and bring to a boil, lower heat to a simmer. In a skillet, heat the oil and sauté the rest of the ingredients until beef is browned. Stir the meat mixture into the beans. Cover and simmer until beans are tender, about 1 hour. Adjust seasoning and serve with rice.

Peruvian Canary Bean Stew


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keyword: peruvian
keyword: canary
ethnicity: south american
recipes for soups
recipes by amanda
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(posted February 24, 2009)

Serves 4 to 6

1/2 lb dried canary
beans
2 slices
bacon, cut into 2-inch pieces
1 tablespoon
olive oil
1/2 lb
beef, chicken or pork, cubed
1 small
onion, chopped
2
garlic cloves, chopped
1
tomato, chopped
1 tablespoon
adobo seasoning
1 teaspoon
salt

Soak the
beans overnight in water.

The next day,
drain and add 4 cups water and the bacon. Cover and bring to a boil, lower heat to a simmer.

In a
skillet, heat the oil and sauté the rest of the ingredients until beef is browned. Stir the meat mixture into the beans. Cover and simmer until beans are tender, about 1 hour. Adjust seasoning and serve with rice.


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