With the season changing and weather getting a little cooler, it always brings on the feelings of fall and the desire for bowls of warm, comforting stews and soups. This dish will transport you to South America with this Peruvian Ham and Beans recipe. A hearty, simple and delicious dish that’s perfect for sitting around a fire or reading your favorite book. This recipe was handed down to Dr. Kristina by her childhood neighbor, Amelia, who loved to share her recipes as well as her passion for agriculture and fresh local produce with family and friends. Let's explore how you can recreate this flavorful meal that celebrates the rich culinary heritage of Peru.
Ingredients:
Ham bone with ham removed and set aside for later
2 cup diced ham
1-2 jalapeño pepper, seeded and finely chopped (depending on your spice tolerance, I recommend at least one jalapeño for the flavor it gives to this dish)
1 large onion, finely chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 lb white or navy beans, soaked overnight and drained
6 cups water, chicken stock or vegetable stock
Salt and pepper, to taste
Fresh cilantro, chopped, for garnish
Lime wedges, Mexican crema or sour cream, pepper jack or Monterrey Jack cheese, or avocado slices, for serving (optional, and great by itself)
Instructions:
Prepare the Ham Stock:Â In a large pot, place the ham bone and cover with 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the ham is tender and the stock is flavorful. Remove the ham bone from the pot and discard. Reserve the ham stock for later use.
Cook the Beans:Â In the same pot with the ham stock, add the soaked and drained beans. Bring to a boil, then reduce the heat to low and simmer, covered, for about 1 hour, or until the beans are tender. Stir occasionally and add more water if needed to keep the beans submerged.
Sauté the Aromatics: While the beans are cooking, heat olive oil in a skillet over medium heat. Add the diced ham and cook until lightly browned and crispy, about 5-7 minutes. Remove the ham from the skillet and set aside. In the same skillet, add the chopped jalapeño, onion, and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
Combine and Season: Add the sautéed aromatics to the pot with the cooked beans and ham stock. Stir in the ground cumin and season with salt and pepper to taste. Simmer for an additional 10-15 minutes to allow the flavors to meld together.
Serve and Garnish:Â Ladle the Peruvian ham and beans into bowls. Top with the crispy diced ham, chopped cilantro, and a squeeze of fresh lime juice. Serve hot and enjoy the bold flavors of South American cuisine!
Tips for Success:
Bean Preparation:Â Soaking the beans overnight helps reduce cooking time and ensures even texture.
Spice Level: Adjust the amount of jalapeño to your preference for heat.
Storage:Â This dish tastes even better the next day as the flavors continue to develop. Store leftovers in the refrigerator for up to 3 days.
Why You'll Love This Recipe:
Rich and Savory:Â The combination of ham, beans, and spices creates a deeply satisfying dish that warms the soul.
Cultural Exploration:Â Experience the flavors of Peru in your own kitchen with this authentic recipe.
Versatile and Nourishing:Â Perfect as a main course or hearty soup, this dish is ideal for family dinners or meal prepping for the week ahead.
Indulge in the rich flavors of Peru with this delicious recipe for Peruvian Ham and Beans—a comforting and hearty dish that's perfect for any occasion. Whether shared with loved ones or enjoyed as a comforting solo meal, this recipe captures the essence of South American cuisine in every bite. Explore new flavors and create lasting memories around the dinner table with this flavorful dish on a cold fall or winter’s day!
Ready to embark on a culinary adventure? Try this Peruvian ham and beans recipe and savor the bold flavors of South America. Share your cooking experience in the comments below and inspire others to explore new tastes and traditions! This recipe is easily adapted to be a great New Year’s Day dish by substituting black eyed peas for the beans.Â
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