A couple of years ago when we were visiting this beautiful part of the world, one of the locals described the native diet as mostly “rice and beans”– “and” he went on to say, “when we get tired of rice and beans we eat beans and rice.”
A well-rehearsed line no doubt but one that made us all laugh. It also got me thinking about the multitude of ways this humble and satisfying food gets reinvented to make it a little different each time.
Sometimes inspiration for these variations strikes in the Cordillera de Talamanca but sometimes it strikes when you’re running through your local Nob Hill on a lunchless stomach at 2:30 PM (nothing quite like the smell of the hot lunch bar in those moments).
I’m so glad I stopped and sampled. What struck me most about these beans — beyond their warm, aromatic and buttery blissful selves, was that they were spiced just right – I’ve had chipotle dishes that were over the top hot and ultimately unappealing, this one was spot on. Enough kick to keep things interesting without the tongue singe. I was excited to experiment and create my own version at home.
As for the Peruvian (Peruano) beans, this was my first introduction. Popularized in Mexico, these mild tasting and light cream colored beans are said to originate from the Andes Mountains in Peru. They are best known for their creamy texture which is quite lovely but the bean itself (which goes by many names including: canary, azufrado, mayocoba and Mexican yellow) can be difficult to find – you can find them online here.
I hope you enjoy this pot of warmth (served with rice of course). If fall hasn’t found you yet my suspicion is it will and when it does, you’ll be happy to have this cozy little number up your sleeve. As always, please read Notes in the recipe card for best results.
- For the Beans:
- 1 large onion, chopped
- 3 garlic cloves, (crushed, salted and chopped)
- 1 tsp smoked paprika powder
- 1 tsp cumin powder
- 10 or so baby carrots, thin sliced (or any carrots you have on hand)
- 1 sweet bell pepper, diced (I used red)
- 4 cups cooked peruvian beans (from 1 rounded cup dry)
- 2 cups veg stock (or stock of choice)
- ½ cup water
- 3 Tbsp tomato paste
- 2 individual chipotle chiles (the ones in adobo sauce), chopped (seeds and all!) + 3 tsp reserved adobo sauce (or less, see Notes)
- 1 Tbsp red wine vinegar
- 1 Tbsp honey (or sweetener of choice)
For the Tapioca (or Cornstarch) Slurry:- Dissolve 1 round Tbsp tapioca (or cornstarch) into equal parts water and whisk together to fully blend.
For Garnish:- Fresh cilantro, sliced avocado, dollop plain yogurt, lime wedges, as desired. Serve accompanied by salad of choice or, as pictured here, brown basmati.
- Prepare your dry Peruvian beans by soaking them overnight (simply cover in a pot with cool water) and drain/rinse in the morning. Pre-soaking can help ease digestive distress in those susceptible.
- Transfer the drained beans to a cooking pot on stove and cover with generous amount of water - bring the beans to a boil and then reduce to a gentle simmer for the duration (you may need to add water as the beans cook). Allow beans to simmer until desired texture is achieved (I like them tender but still slightly firm) about 45 mins - 1 hour. Rinse cooked beans and set aside.
- In a large skillet set over low-medium heat, sauté onion/garlic for about 4 minutes in some olive oil - add carrots, bell pepper and continue to sauté for another minute or two.
- Sprinkle mixture with paprika and cumin and mix in chopped chipotle peppers.
- Add veg stock, water, tomato paste, reserved adobo sauce, vinegar and honey. Stir to combine. Finally, add cooked Peruvian beans stirring gently to integrate.
- Simmer ingredients for about 10-15 mins to reduce liquid base (stirring occasionally).
- To the remaining base (there should still be a generous amount after reduction), add the tapioca (or cornstarch) slurry and simmer for another 3 minutes just long enough to allow sauce to thicken slightly. The way I do it is to move some of the beans aside with a spoon and then add the slurry directly into the exposed liquid stirring/whisking vigorously before the final simmer. Taste and add salt as desired.
Can I skip the slurry? I think you'll find that without the slurry, the beans will be sitting in a pot of soup. Slurries are really simple to whip-up (literally 1 or 2 tbsp of powder to equal parts water whisked together) and I can't say enough about how effective and practical this little thickening agent is! You can use it anytime you need to thicken up a sauce that's a little more dilute than you would have liked (slow cooker meals, gravies, etc). It's a great culinary tool to have at your disposal.
How Spicy is this recipe? Spice is in the tongue of the beholder. From my perspective, the dish has a nice smoky flavor but a very tolerable heat level (relatively mild) my husband has a low threshold for spicy meals and found this one just right but everyone is different -- feel free to start with 1 individual chipotle and move up from there.
BEAN loving this and the leftovers!!
Terrific recipe. I usually add seasonings as I cook beans,but I really like this method. It’s great to taste and adjust all these seasoning before adding the beans as it keeps the texture of the beans intact.
I was out of carrots but had bell peppers. I used Peruvian and a pink beans and Rancho Gordo Vaquero beans to make a colorful mix in this dish. It was fabulous. Served it alongside rice and with your suggested toppings except for yogurt as we are vegan. Avocado gave nice creaminess alongside the spicy beans. we are the leftovers in a burrito the next day.
Can’t wait to try more of your recipes.
so nice to hear Jen! thanks for bean willing to share your experience with this recipe ;o — loving the diversity + mix of colors – great idea – wonder if a vegan cashew cream might make a nice addition instead of traditional yogurt; your burrito leftovers sound so good (i’m hungry now!) cheers and thanks so much for taking the time to share your feedback; delighted you’re enjoying.
Hi! I used mayacoba beans (which I think is the same as peruano beans). The seasoning is spot on and is a welcomed change of an onion/bacon seasoning base. Nothing wrong with that – just a nice dish to add to the menu. This dish was SO delicious and loved every bite. Served with everything you listed. My husband ate all the leftovers so darn it- got to make it again! Thank you for sharing!
good morning Renee, thank you so much for dropping in with your review and rating — i’m thrilled the recipe turned out so well for you and that you enjoyed every bite :) I know just what you mean about having a different preparation in the rotation, change is good! Cheers to warming beans (and hiding the leftovers from our husbands, haha).
Wonderful recipe! Only change I made was to purée some of the beans/broth in a blender and add back to the pot to thicken it rather than using a cornstarch paste.
Ah yes, that is such a good technique, I thicken soup that way but had not approached this recipe like that, great idea! I’m so glad you enjoyed this dish Judy and really appreciate you taking the time to share your feedback (and tip :) cheers.
I’ve commented on this back in December 2019 (before the world changed). It’s been a favorite of mine. I’m soaking my mayocoba beans for tonight and I suspect they are old because half them are wrinkling. (When I got them, I suspected they might have been on the shelf awhile because I was very surprised to see them at the little market I picked them up at – I usually have to go to a Latino market to get them.) Oh well.
Anyway, I wanted to say that you are so right about different brands of chipotle in adobo sauce varying on the heat meter. I found my favorite to be Embasa. Not a spokesperson for them, but wanted to put that out there. The smoky yumminess is stronger than the heat.
I see in a comment somebody used brown sugar instead of honey. Would you still a Tablespoon for that?
OH! and I just noticed that comment right above this reply box (from 2017) is about the fires. I live in northeast Santa Rosa and I’m all too familiar with those and trying not to stress about this coming year. Where are you?
thanks so much for the newsy update Diana! I’m so glad you’re continuing to enjoy this recipe and finding the chipotle brand that works best for you on the yum factor — I recently discovered jarred diced chipotles and my smoky game has never been so strong, haha. Great versatility and longer shelf life than the cans; I’ve been making chipotle crema (plain yogurt, garlic, lemon, salt, honey with couple tsp diced chipotle/adobo sauce whizzed together in blender) – *divine* we’ve been enjoying the sauce on everything other than our morning oatmeal:)) (perfect for tacos/burritos, eggs, stir-fries, salads, anything really). Yes, you can absolutely sub equivalent amount brown sugar (or maple syrup) for the honey in this recipe… stay safe & well in Santa Rosa (our nervous systems need a wee break) hugs from Silicon Valley, x.
This turned out absolutely delicious. I halved the recipe, because I was cooking for one, and it still made enough for a few meals.
I used red onion (simply because it’s what I had on hand), and I think I used a little less chipotle pepper in adobo sauce than called for in the recipe, but I think I’ll actually add a little more next time.
I think perhaps I’ll forego the honey the next time I make it. It made it just a little to sweet for me (just personal taste), and I think the chipotle in adobo will make it sweet enough (the can of chipotle in adobo sauce I purchased had a slightly sweet taste).
I accidentally diced the carrots instead of slicing them (I was a little tired that night, and my attention span was not at it’s best) lol!
Oh – and I didn’t need to make a slurry. The beans themselves thickened enough where if I had done the cornstarch thing, it would have been stiff.
All in all, it was so delicious I’m almost ashamed to admit I ate it all in two days (almost). Lol!
Well done! Kudos on this recipe. It was very different in taste than the “same old, same old”. Thank you, for sharing it! :)
Deidre, what a delight to read your note and experience your joy! Thank you so much for your detailed feedback and rating; I’m thrilled that you enjoyed the recipe — no shame in savoring the food you create! :) — and that you found the adjustments that work for you. I really appreciate your thoughtful details and taking the time to share them with all of us; so helpful. Happy Friday, x.
I made this tonight with mayocoba beans and it was DELICIOUS. I scraped most of the seeds out of the chipotles, and the spice level was perfect for us—really warming for a cold night. The yogurt, cilantro and limes knocked it out of the park. This is definitely going to enter my rotation of recipes. Thank you so much for sharing!
(I wanted to leave a five star rating, but it’s only going up to four! Might be because I’m on my ipad?)
Hi Jen, I’m delighted to hear about your experience with this recipe! So glad the heat level worked for you and I’m with you on the yogurt, cilantro & limes… dreamy :) thank you for taking the time to write a review (and also for trying to leave a 5 star rating, not sure what might have happened there); appreciate you letting me know. Cheers to cozy, warming foods on chilly nights, x
I wanted to love this dish but it was way too spicy for me. I used less than half the smoky paprika and not as much of the adobo pepper but still too hot. If Inmake it again I will leave out the heat. Very disappointed. I just have a low tolerance for heat. If you do, take it easy with the paprika.
Good Morning Gayle, thank you for taking the time to share your feedback; I’m sorry to hear that the heat level didn’t work for you. I agree that spice tolerance levels vary and am always careful to include that caution in the recipe card. It’s possible that the variety of paprika you’re using is hot but more likely the heat you are experiencing is coming from the chipotle. Given your feedback, if you decide to try the recipe again, my suggestion would be to use 1 tsp of the adobo sauce alone (no pepper) and work your way up from there incrementally to tolerance. I hope that works to create a better experience for you and thank you again for stopping by to share; wishing you a beautiful day.
Thank you. I left the chilis and adobo sauce out completely based on experience and my low (no) heat tolerance (IBS). They were wonderful and rich with flavor without the chili / adobo.
I did cook the beans with a dried huajillo chili (seeds removed) but discarded it when I made the actual recipe. You could omit this as well. I used the full amount of smoked paprika and I use Penzey’s which had a deep Smokey flavor.
Based on my experience, I never include anything with chipotle or adobo or really any other chili pepper but huajillo which is very mild. Very. I know I can’t take any heat.
I hope this helps. Give it a try minus the chili/adobo. It is a really good recipe without it.
Hello Lori, thank you so much for your detailed feedback and taking us through your process, so helpful indeed. I could not be more supportive of individual preferences and requirements and am delighted to hear that you enjoyed the recipe and found it to have a nice rich flavor without the chipotle/adobo sauce. It’s wonderful to hear about your experience and I greatly appreciate you taking the time to share it with us today. All the best, k.
I made this today with myacoba beans. It was delicious…so full of flavor. Thank you!
Made this today with mayocoba beans. It is delicious, so full of flavor. Thank you!
Good Morning Joyce, I’m so happy to hear that you enjoyed this recipe and that you found mayocoba beans. I always appreciate hearing from my readers (and recipe testers!) thank you for taking the time.
We’re huge bean dish fans, so this is definitely on the roster. Am I right in thinking Peruvian beans are also known as Lima beans? Thanks for the lovely blog! It must be a lot of work to manage; we appreciate it! :)
Definitely not Lima beans! They’re gold yellow in color and or so creamy. I know them as Canary beans.
We get the Peruvian beans in bulk at our local Mexican supermarket. Also, being carnivores, we add a chopped link of Polish kielbasa. Yummy! But, of course, any smoked sausage would be good.
Hi Sandy, I’m so glad this recipe worked for you! thank you for stopping by and sharing.
Hi Heather, thank you so much for your kind words, it’s an honor to create in this space. Your question is a good one, the two beans do share many characteristics and there’s a surprising dearth of information online properly distinguishing them; so many beans so little time ;0) I hope you enjoy this recipe if you give it try! it’s one of my most visited recipes which makes me happy (who knew a humble bean could attract such interest :)
I have made these twice now. The first time, I did not have carrots on hand and used cauliflower. It turned out spectacularly! The second time, I tried the same recipe (with carrots this time) on black beans because I had cans of beans to use up. It worked really, really well! This is a lovely, adaptable recipe. Thank you!
Oh, that’s so great to know Teri! Thank you so much for dropping in with your detailed feedback, so helpful for all of us to learn from. I also have lots of black beans on hand so might just try that next :) thank you also for leaving a rating, it helps people find the recipe. So glad you’re enjoying, cheers!
Whenever making a batch of frijoles de olla over a weekend, this has become a definite go-to for one of the dishes. In fact, my wife seems to expect this as the first dish made from a fresh pot for Sunday brunch – actually will be making some today!
As others have commented, the flavor profile adapts easily to other types of beans (it’s great with black beans), but the Peruvian beans are definitely my favorite.
Thanks for sharing this. So good!
Morning Mike, it’s Sunday … any chance of you popping over to make us these Peruvian beauties for brunch? I can gift you & your wife a large basket of peaches (and plums!) and you can even borrow our cat for the week :D thanks so much for the feedback, loved reading your note this morning. Pure sunshine.
These turned out great! I cooked the beans in an instant pot but then added all your suggestions! Really nice! My husband came upstairs, saying, “that great smell can’t be just beans!” Thank you!
haha! that sounds like something my husband would say too :) I’m thrilled to hear that it was a good experience for you and appreciate you taking the time to drop in to let me know; makes my day! x
best recipe for canarios i have tried! they are a tasteless bean and can get very mushy. i didn’t use honey, used brown sugar. and like others, salt and olive oil and a bay leaf. they taste like bbq beans without the pork. :) i went pretty heavy on the chipotles and it still wasn’t quite enough for me. they differ not by brand so much, but by how much sun the crop got. more sun, hotter peppers.
how wonderful to hear about your experience with this recipe! thank you for your feedback Gina, so glad you’re enjoying and making it your own:)
I was gifted a bag of beautiful Peruvian beans at Christmas – and this recipe is 100% fantastic!!! Loved it so much – making it again this weekend! I just served the beans topped with diced avocado – and it was like a big, warm hug!
now that’s my kind of gift! I’m so so happy to hear that you love this recipe Susan; it thrills me to receive your note and know that it’s giving you a warm winter hug :) the diced avo sounds perfect, it’s a fun recipe to play with; enjoy and thank you so much for dropping in.
Delicious and quite easy to prepare. I used one chipotle, but I now know two would be just fine. So next time. Really loved how trouble free this recipe was. It tasted like I slaved for hours over it.
haha, love that! Getting the complex result when the recipe is trouble free – the best. I’m so glad you enjoyed. The chipotle is tricky – heat can vary between brands and everyone’s tastes/tolerance is so different; you went about it perfectly, best to start slow and move up as desired. Thanks so much for dropping in to let me know about your experience with this recipe Diana; really appreciate that. Happy Saturday to you!
Can this recipe be adapted for an instant pot I just got one and haven’t tried making beans yet.
Hi Amy, almost certainly; I don’t have an instant pot and have not done the experiment myself but a quick google search on ‘how to adapt recipes to instant pot’ revealed a ton of resources to help navigate. Perhaps other readers here could also chime in if they’ve made this recipe using an instant pot.
I LOVE THIS RECIPE!!!
I am a huge fan of rice an beans from various countries, but finding tasty and trusted recipes isn’t easy. THIS IS GREAT!! I added sweet potatoes and calabaza also. as somebody else commented, the heat can vary widely between brands of chipotle peppers… The brand I chose was delicious but not as spicy so I increased that ingredient significantly.I also added a Bayleaf. The recipe tasted great before the Bayleaf but I’m just sharing this as another idea for your readers. Plus I have heard that bay leaves aids with digestion of beans (not sure how true that is tho)
Thanks for sharing this MARVELOUS recipe!!!!
What a delight to read your note this morning! Thank you Jonathan for taking the time to share your experience with this recipe and detailed feedback; so helpful for all of us. Your additions sound great by the way; am particularly intrigued by the calabaza (good call!) and will add a bay leaf on my next round :) Thrilled that you are enjoying this recipe and appreciate your rating too as this helps people find the recipe. Cheers!
Hello – I came across this recipe when doing a google search on Mayocoba beans. Just picked them up from my local Kroger.
I am not a vegetarian but I am also not a big meat eater, therefore always looking for more meatless dishes to try.
I just made this today, after soaking my beans overnight. It is delicious but with some adjustments.
You don’t mention oil for sautéing the vegetables, so I added 2 tablespoons of olive oil first. Probably could have used just 1 tbsp.
I went conservative on the chipotles in adobo. I find the heat can vary greatly between brands. So first added one then tasted then added the second. I ended adding 2 tsp of the Adobe sauce.
Also, no mention of salt in this recipe other than the salting of the garlic. I ended up adding some.
Love the flavors. Sampling it now. Will be steaming some long grain brown rice and having this for dinner (along with avocado, cilantro and a dollop of 2% greek yogurt. ) thank you!
BTW – I am originally from Canada as well. Born in Toronto but now live in Ohio.
Hi Brenda, thanks so much for your note and for your detailed feedback. I’m delighted to hear you’re enjoying the flavors in this recipe and good call on the chipotle, that’s exactly how to do it! Yes, a little olive oil with the veg sauté and salt, optional, as desired. Thanks for the refinements, I went ahead and updated the post. I don’t know if you saw it but I recently posted some black bean chipotle meatless balls that you may also enjoy …. they were a big hit over here (you’ll find lots of veg inspo in the Index). Thanks again for your thoughtful note; enjoy dinner tonight (your fixings sound delish) and go Leafs go :)
I cooked the beans and I will be cooking your recipe tomorrow! I will let you know, it looks delicious!
Looks great got my beans soaking. What is the red stuff in the little bowl on the right in yourpicture?
Morning Sharon, I hope you luuv this recipe! :) the stuff in the bowl is the chipotle peppers in adobo sauce… enjoy and have a great day.
Trying this today!
Hope you loved it James!
Wonderful dish, we loved this and will definitely make again. Very tasty and easy to tone the spice up or down by adding more or less of the chopped chipotle peppers and adobo sauce. Thanks so much for this recipe!
What a lovely way to start the day! Thank you for your thoughtful comment Jodie; I’m thrilled to hear that you’re loving this recipe and working with the spice level to suit your preferences — the warming properties of this dish go a long way this time of year :)) I appreciate you taking the time to drop in and share your feedback; cheers.
This turned out perfectly. Thank you so much for the delicious recipe, my husband and I love it!
I’m delighted that you and your husband enjoyed this dish Innes! So glad it turned out for you and really appreciate you taking the time to let me know. Thank you!
I like spicy food. So does my son. There is so much heat in this dish that it was inedible and I threw it out. I’m not sure if it’s the time or cost of the ingredients that were wasted on this dish that has me so annoyed, but I’d be hard pressed to try another one of your recipes.
Hi Jane, I’m sorry to hear that the spice level didn’t work for you; others have enjoyed but it’s a personal thing for sure. Thanks for your feedback.
Never made this dish, but, looking at the ingredients, It is probably the chiles with adobo sauce. Used a small can of that in chili once and it was painful. All of the other ingredients look mild. If it is the chiles, you just have to adjust that variable: use fewer chiles, rinse the sauce off, use less sauce. Knowing how potent that ingredient can be, I would go into this recipe with a mind to modify it. If I try it, that is exactly what I will be doing.
I’ve been a huge fan of Mayocobas since I first found them a couple years back. My go-to beans for “just beans” used to be large limas; now it’s mayocobas. I can’t wait to try this recipe!
Buttery deliciousness, so good! I’m excited for you to try this recipe too; I hope you love it and thanks so much for dropping by to say hello and share the bean love :)
I bought some mayacoba beans yesterday and was searching for a new recipe when I found this one. They turned out amazing! This is definitely a keeper! Thank you so much for sharing.
I’m thrilled to hear that Janette! Thank you so much for taking the time to drop in with your feedback; reading your note was like opening a sweet gift; thank you! So happy you enjoyed.
Lovely! Where I live (Bakersfield Ca) these beans are found in local Markets and roadside stands! I finally took the time to seek out recipes! I can’t wait to try this out!
How great is that! As my husband would say “everything wants to grow in California” :) Bakersfield has a special place in our hearts; our youngest recently wrote about his adventures in the Kern River in his college admissions essays… I hope you love this recipe Katrina and thank you so much for the sunshine.
I find these beans at my local Winco store. You can buy them in their bulk section which makes them very reasonably priced! Thanks for this recipe.. I am cooking now and it looks..smells delicious!
Oh, wonderful, thanks for letting me know Jacqui – I hope you love the recipe! (and that you have leftovers for lunch tomorrow ;-) cheers.
I simply cannot live without beans. My coworkers shake their heads when I heat up another bean dish for lunch. I find Mayacoba beans at the Latino grocery, and I will make this today. It sounds fantastic!
Good Morning Denise, what a delight to read your note, thank you so much for dropping in. I hope you enjoy this dish and that it keeps you warm and cozy through the fall (and winter :) — I have been pleasantly surprised and delighted by the popularity of this post (clearly, you are not alone in your bean love! Haha). Cheers to the weekend.
I LOL when I read that quote! You know how I feel about beans ;) . The farms grow a lot of beans, so I support them and eat a lot! I’m loving the spicy of these beans.. you’ve included some of my favorite: adobo, chipotle and paprika! Pairing these humble beans with rice is a favorite in our home too. Delicious work, Kelly! xo
heeheeh, it’s a good story; beans are always in fashion over here too :) cheers friend.
I love the “bean&rice” story! I am a huge bean fan, so I’m thrilled to see a new recipe (moreover with Peruvian beans I’ve never heard of!). With the endless harvest of this year’s chilli on my balcony I wouldn’t even need to use canned chillies for this dish!
I cook beans only for myself (my husband doesn’t like) and then freeze in small portions. Whenever it’s a European or Indian recipe I always enjoy bean dishes, but I always add some dairy, eggs or meat (I’ll never be a vegan I’m afraid…). I love all the dried beans I think… apart from those called “flageolets” in France. I have no idea if they exist elsewhere, but they are small and with light green hue and some people in France go crazy for them.
Peruvian beans really sound delicious. I must go and check an international grocery shop which sells lots of stuff from Latin America (I did notice they had several kinds of beans too!).
Peruvian cuisine has become quite trendy here! A friend whose brother has been living for years in Peru says the cuisine in this country is really fantastic.
Yes absolutely, use any chiles you like here. I don’t know if I’ve ever had flageolets but now I’m intrigued… Peruvian beans seem to be more widely available than I realized which is great! Thanks for your note Sissi.
This dish sounds delicious. I love the presentation as well!
Thank you for your kind words Debra, I hope you’re keeping well.
WE LOVE BEANS!!! I can’t believe I’ve never had Peruvian beans. Everything I read about them said “creamy and soft”, so now I’m on a mission. Right now, I have some small white beans soaking in a brine and was planning to cook them up this afternoon. I’m sure they won’t provide the same texture or flavor, but I might just use your recipe anyway. I’ll think about it but then I might wait until I find Peruvian beans so I can give them a try. This looks so good and I love discovering new beans! I can almost smell it from your photos!
Thanks for such a tasty and creative recipe!
Love your enthusiasm for BEANS MJ! Please send a little of that over to my husband ;o) (he actually really liked this recipe) – I think you will enjoy discovering the creamy peruano — let me know if you give them a try sometime.
We have been eating more and more beans and until a few years ago, I had no idea soaking eases the gastric effects, so now I do it as part of the recipe. I know what you mean going by a lunch counter on a lunchless stomach, everything smells so darn good. I’m glad that this stop worked out and that you were able to develop this amazing recipe. The beans remind me of Navy beans which I also find so creamy! I will try to find this one, we’ve got some excellent markets in Toronto. We’ve been delving into Korean cuisine and although I am truly enamored with the flavours, the restaurant heat is far too much for my stomach.
I sure hope you are not affected by the fires, it is so awful, watching the news last night just made me cry.
Yes! Markets are a great place to find buttery peruano. Heat is such a tricky thing to calibrate – we’ve been caught a few times at restaurants flexing our hubris and ordering ‘spicy’ only to discover that it has a very different heat level in authentic non-white cuisine:)
Kelly, I’m so happy to see your post. I’ve been thinking of you and all the families in Northern California and hoping you are safe. What a heartbreaking situation, sending our love and prayers. I’ve never heard of Peruvian beans. Your dish is the picture of fall, just beautiful.
Thank you Elizabeth. Our family is very fortunate not to be directly impacted by the fires beyond air quality. Our community is actively gathering food and clothing donations for the families who have lost everything and the firefighters/first responders who are working tirelessly to help them, x.