On the coast around Lima, Peru, large beans known as pallares are slowly cooked in a tomato and cumin-scented sofrito to make a hearty stew. Made with olive oil and no meat, it is a heart-friendly main course.
Drain the beans you soaked overnight and put them in a pan with plenty of water. Bring to a boil, then cook over low heat for 45 minutes, until tender.
Heat the olive oil in a large saucepan and sauté the onion until lightly golden. Add the garlic and cook for another 1 minute.
Stir in the grated tomatoes, tomato paste, cumin and ground red pepper. Cook over a low heat for 5 minutes, until the paste loses its raw smell.
Add the cooked beans and their cooking liquid to the sauce. Add the salt, cover and cook over a low heat for 30 minutes, until the sauce thickens.
Sprinkle with fresh cilantro and serve hot.
Do not skip the overnight soak: without it, the beans will take much longer to cook and will not soften evenly.
Pallares yerine adi kuru barbunya kullandım çünkü mahallemde bulamadım, pişirme süresi neredeyse aynı kaldı ve tadı da fena değildi. Kırmızı toz biberi biraz fazla kaçırdım, iki tatlı kaşığına çıkardım ve renk daha güzel oldu.
Barbunya ile de güzel sonuç aldığınıza sevindim, pişirme süreleri gerçekten birbirine çok yakın. Renk için kırmızı toz biberi artırmanız da doğru bir tercih, ben de bazen aynısını yapıyorum.
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