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Recipes

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.

Ingredients

  • 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

Method

  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. 

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