Drunken Peruano Beans with Cilantro and Bacon
Transform your dinner table with the bold, smoky flavors of Drunken Peruano Beans with Cilantro and Bacon. This hearty recipe features creamy Peruano (mayocoba) beans simmered to perfection in a flavorful broth of light beer, chicken stock, and diced tomatoes, infused with aromatic cumin and smoked paprika. Crispy, thick-cut bacon adds a savory depth, while fresh cilantro and a squeeze of lime bring a zesty, vibrant finish. Perfect as a comforting main dish or a standout side, this one-pot wonder promises to impress with its blend of rich textures and complex flavors. Ready in just over two hours, it's a satisfying option for cozy weeknight meals or casual weekend gatherings.
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Recipe Information
Ingredients
- 2 cups Peruano beans (mayocoba beans)
- 6 slices Thick-cut bacon, diced
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 1 cup Light beer
- 3 cups Chicken broth
- 1 cup Canned diced tomatoes
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 0.5 cup Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 4 pieces Lime wedges (for serving)
Instructions
Rinse the Peruano beans thoroughly and soak them overnight in a large bowl of water. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
In the same pot with the rendered bacon fat, add the chopped onion. Sauté for 4-5 minutes, or until softened and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the light beer, scraping the bottom of the pot to deglaze and release any browned bits.
Add the soaked and drained Peruano beans, chicken broth, diced tomatoes, cumin, and smoked paprika. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more chicken broth or water if the liquid reduces too much.
Season the beans with salt and black pepper to taste. Stir in the cooked bacon and freshly chopped cilantro.
Serve warm in bowls with a squeeze of fresh lime juice from the lime wedges. Optionally garnish with extra cilantro or a sprinkle of smoked paprika.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 6141 mg | 267% | |
| Total Carbohydrate | 290.2 g | 106% | |
| Dietary Fiber | 73.9 g | 264% | |
| Total Sugars | 23.9 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 7408 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
