Kitchen Table Kibitzing 10/19/2026: Peruvian Beans

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Facebook Share on Bluesky (Opens in new window)Bluesky Share on X (Opens in new window)X Share using Native toolsShareCopied to clipboard Save 86 Comments Add Daily Kos to Google Tonight’s beans, with Zoe for scaleChrislove Good evening, Kibitzers! I’ve mentioned here before that I’m trying to broaden my bean horizons, if you will, and cook more “international” bean dishes. I happened to have a pound of Rancho Gordo’s Mayocoba beans, which are grown in California, but they are believed to have originally come from either Peru or Mexico. So I thought it would be appropriate to try cooking these beans in the Peruvian style.

I will admit that I know very little about Peruvian cooking, so I’m not claiming that these beans are “authentic” or exactly how people in Peru would eat them. Let’s get that out of the way first. I did try to do my research, though, and I feel comfortable in saying that this is at least Peruvian-inspired, lol. The recipe that I’m following most closely is this one (because it looked the best to me), although as I usually do, I modified it based on my use of dry beans and what I had on hand. Click the link for the original recipe, and see below for my modified version.

This is a very simple bean dish, but it does require Peruvian aji amarillo paste, which you may or may not be able to find in your grocery store (but it’s easily found online). I got mine at Central Market, which often comes to my rescue when I need hard-to-find ingredients.

I enjoyed my beans with rice and queso fresco. And in case you’re wondering, I never do this with my rice unless I’m taking a picture, lol.

I really enjoy these beans and will certainly be making them again. They’re somewhat smoky from the bacon, and the aji amarillo paste adds a nice chile flavor (again, without being hot). They’re just an all-around tasty bowl of beans!

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