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Peruvian Lima beans

Peruvian Lima beans

Lima beans are often neglected and yet there is much to gain by indulging ourselves and cooking them more often. They lend themselves to a wide variety of cooking styles, added to which, they are quicker, therefore easier to cook than most legumes.


  • 2 Aji Amarillo soaked for 12 hours
  • 4 Tbsp olive oil
  • 2 large onions, sliced
  • 6 Tbsp olive oil
  • 4 garlic cloves, chopped
  • 2 Tbsp Layover in Peru spice blend, ground
  • 1 cup carrots, cut in 1 inch pieces
  • 2 cups cooked Lima beans
  • Salt to taste
  • Chopped parsley


  1. 1

    Put Ajis along with 4 Tbsp of their soaking water and 4 Tbsp olive oil in a blender or food processor. Grind for 5 to 10 minutes to reduce to a fine purée. Set aside.

  2. 2

    Make a sofrito by letting the onions sweat in 6 Tbsp olive oil on low heat (10 to 15 minutes).

  3. 3

    Once onions are golden, add garlic and ground spices and cook for another 2 minutes.

  4. 4

    Add carrots, beans and enough of their cooking water to make a sauce. Salt to taste.

  5. 5

    Simmer for 15 minutes, until carrots are al dente. Incorporate the Aji purée. Cook another 2 to 3 minutes. Taste and correct the seasoning if necessary. Garnish with chopped parsley.