Jeanette's Peruvian beans

My cooking group consists of four women who share a love for food. One of our members Jeanette is from Peru. At one of our luncheons she served a wonderful bean dish. She couldn't give us the recipe because she didn't have one; she simply followed the instructions she remembered from her father. A few years later the four of us were in Lima together, and after much coercion, she gave us as many details as she could remember. I dutifully wrote down the information in my journal. It's taken me a long time to find a recipe that mimics her recipe, but this is a very good start.

  
    Recipe serves
    Active time
    Total time
  
    8 people
    30m
    2h 15m

  
    Special equipment needed
  
    1 large skillet
  
    Strainer
  
    Large pot

  
    Ingredients
  
cups canary beans, rinsed
  
bay leaves
  
tablespoon vegetable oil
  
large onion, chopped
  
garlic cloves, chopped
  
14.5-ounce can chopped tomatoes
  
tablespoon dried oregano
  
teaspoon salt
  
    1/2 teaspoon pepper
  
tablespoons ají amarillo sauce or to taste, see picture below

  
    Variations
  
    • Substitute a different kind of dried bean other than canary - kidney, cannellini, Great Northern, or pinto.
  
    • Used fresh tomatoes instead of canned tomatoes.
  
    • Use ají panca sauce instead of ají amarillo sauce.
  
    • Add cooked meat - chicken, pork, or beef - for a heartier meal.

  
    Storage
  
    • This dish can be cooked several hours ahead. Cover and refrigerate for 4 - 5 days.
  
    • Store any uneaten gratin covered in the refrigerator for 3 - 4 days.

  
    Instructions
  
    • Cover the beans with water and soak overnight or pour boiling water over the beans and soak 1 - 2 hours. Check the beans occasionally to make sure they remain covered with water. Add more water as necessary. 
  
    • Drain the beans and put in a large pot. Cover with water and bring to a boil over high heat. Brown foam will rise to the top of the pot. Drain the beans in a colander. Rinse. Put the beans back into the pot and cover with fresh water. Repeat this step 2 more times. 
  
 • Add the bay leaves to the water. Bring to a boil, reduce the heat, and simmer until tender, 60 - 90 minutes. There should still be some water slightly covering the beans when they are finished.
  
    • While the beans are cooking, make the tomato sauce.
 
    • Add the vegetable oil and the chopped onions to the skillet. Sauté until tender, about 8 minutes. Add the garlic and cook 1 more minute.
  
    • Add the tomatoes, oregano, salt, pepper, and ají amarillo. Cook about 10 minutes until it thickens slightly.
  
    • When the beans are tender, remove any excess liquid and reserve it. There should be just enough liquid to completely cover the beans. If there isn't enough liquid, add a little boiling water. 
  
    •  Add the tomato sauce, stir to combine, and cook for another 20 mintues. Season to taste. Add reserved cooking liquid for a more souplike dish.

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