Bean Escabeche
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound canary beans
  • Salt
  • ¼ cup olive oil
  • 1 pound small red onions
  • 6 garlic cloves, divided
  • 2 ají amarillo (fresh, frozen or jarred)
  • 1 tablespoon ají panca paste
  • 3 bay leaves
  • ½ cup red wine vinegar
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1 cup vegetable stock
  • 4 Iceberg lettuce leaves
  • 4 black olives
  • 2 hard-boiled eggs, cut in half
  1. Put the beans in a bowl, cover with water, and soak overnight. The next day drain the beans and transfer to a saucepan with water to cover. Bring to a boil, turn the heat to medium and cook partially covered with a lid, for 1 hour or until the beans are soft. Add salt to taste.
  2. When the beans are ready, heat a frying pan with the olive oil over medium heat, add, and saute 2 onions cut in thick slices, from root to top, and 3 chopped garlic cloves, together with the ají panca and ají amarillo, bay leaves, vinegar, cumin, salt and pepper. Cook for 5 minutes, then add the vegetable stock and cook for 5 more minutes.
  3. Strain the beans and put in a serving dish. Top with escabeche sauce and serve over a lettuce leaf, garnished with black olives, and, if desired, hard-boiled egg halves.
Recipe by PERU DELIGHTS at