Lima Style Beans (Frejoles A La Limeña)

Ingredients

• 1 pound dried canary beans (frejoles canarios), soaked overnight
• 3 tablespoons vegetable oil
• 1 red onion, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons aji panca paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon sugar
• 2 whole cloves
• 6 cups water
• 1 ham hock or piece of smoked pork (optional)
• 2 teaspoons salt
• 0.0 freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro, for garnish

Method

1. 1

   Drain the soaked beans and rinse under cold water.

2. 2

   Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Soften onion
3. 3

   Add the minced garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · Cook garlic
4. 4

   Stir in the aji panca paste, cumin, and oregano, and cook, stirring constantly, for 2 minutes to toast the spices and deepen the color of the sofrito.

   2:00 · Toast sofrito
5. 5

   Add the drained beans, sugar, whole cloves, water, and ham hock if using. Stir to combine.

6. 6

   Bring to a boil over high heat, then reduce heat to low, cover partially, and simmer until the beans are tender and the broth has thickened, about 90 minutes, stirring occasionally and adding more water if needed to keep beans submerged.

   1:30:00 · Simmer beans
7. 7

   Remove the ham hock, if used, and shred any meat, discarding bone and fat; return the meat to the pot.

8. 8

   Season with salt and black pepper to taste, and continue simmering uncovered for 15 minutes to thicken the sauce further.

   15:00 · Thicken sauce
9. 9

   Remove the whole cloves if you can find them, then ladle the beans into a serving dish and garnish with chopped cilantro before serving warm.