Frijoles Negros Escabechados (Peruvian-style Spicy Pickled Black Beans)
Frijoles Negros Escabechados (Peruvian-style Spicy Pickled Black Beans) is a traditional Peruvian recipe for a dish of sweet and savoury black beans and bacon with aji panca paste. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Peruvian-style Spicy Pickled Black Beans (Frijoles Negros Escabechados).
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These Peruvian black beans are prepared in a style known as "escabechado", which means something like "pickled". The beans are both sweet and savory, delicious with white rice. Use leftovers for burritos or nachos.
Ingredients:
375g dried black beans, such as turtle beans, or 675g cooked or tinned
4 rashers streaky bacon
1 tbsp garlic, minced
1 tbsp aji panca paste
1 tsp ground cumin
2 tbsp Sazón Goya + 1/2 tsp dried coriander leaves + 1/2 tsp tomato powder
1 large white onion, sliced thinly into half-moon pieces
1 aji Amarillo chilli pepper (or other fresh chile pepper), seeds removed, sliced thinly
1/4 tbsp rice wine vinegar
Salt, to taste
Freshly-ground black pepper, to taste
Method:
Wash and pick over the dried beans, place in a large bowl then cover with plenty of water and set aside to soak over night. The following day drain the beans, transfer to a saucepan, cover with plenty of clean water and bring to a simmer. Add a rasher of bacon and continue simmering the beans until tender (about 50 minutes, depending on the age of the beans). Drain, reserving about 300ml of the cooking liquid.
Place a large frying pan over medium heat. Add the remaining bacon and fry until crispy. Remove from pan, crumble, and set aside.
Slice onions into thin half moon shaped pieces ("a la pluma"). Add onion and garlic to the same pan used for the bacon with the aji chilli pepper paste, cumin, and the herbed sazon Goya, and cook them in the bacon fat over medium heat until they are golden brown, soft, and translucent. Add the sliced chilli pepper and fry for several minutes more.
Puree half of the beans in a blender with the reserved cooking liquid. Add the pureed beans to the pan and simmer, stirring, for several minutes.
Add the remaining (whole) beans, the vinegar, and the crumbled bacon. Cook, stirring until beans are heated through. Serve warm with white rice.
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