Super Creamy Peruvian Beans #shorts

By Chef Billy Parisi · 120 min

Ingredients

Instructions

1. Soak the beans in cold water (4–5 inches above them) in a container overnight.
2. In a large Dutch oven or pot, cook the bacon over low to medium heat, stirring often, until the fat has rendered and the bacon is browned. Set the bacon aside.
3. Add the onion to the pot with salt and cook, stirring occasionally, for 10–12 minutes, until lightly browned and soft.
4. Stir in the garlic and cook about 30–45 seconds, just until fragrant.
5. Add the tomatoes and sauté over medium heat 4–5 minutes, until they begin to break down.
6. Deglaze with 1 cup of water or chicken stock.
7. Blend the mixture on low to medium speed until smooth, with the lid's center cap removed.
8. Return the blended mixture to the pot with the crisp bacon, drained beans, and 5 cups of chicken stock. Season with salt and pepper and bring to a boil over high heat.
9. Cover, reduce to low-medium, and cook 60–70 minutes, until the beans are tender.
10. Blend half of the beans and their liquid on low to medium speed until thick and smooth, with the lid's center cap removed.
11. Stir this back into the pot with the remaining whole beans and stock. Season with salt and pepper.

Summarized from Chef Billy Parisi's video. Watch it for the details.

More recipes with

GarlicOnionTomatoBacon