Known as pallares on Peru's Lima coast, lima beans are slowly simmered in a tomato and cumin sofrito to become a hearty stew. Built on olive oil and cooked without meat, it makes a heart-healthy main dish.
Drain the overnight-soaked beans, cover with plenty of water and bring to a boil, then simmer over low heat for 45 minutes until soft.
Heat the olive oil in a wide pot and sauté the onion until translucent, then add the garlic and cook 1 minute more.
Stir in the grated tomato, tomato paste, cumin and paprika, and cook over low heat for 5 minutes, until the raw paste smell has cooked off.
Add the cooked beans with their liquid to the sauce, season with salt and simmer covered over low heat for 30 minutes, until the sauce thickens.
Sprinkle with fresh coriander and serve hot.
If you skip soaking the beans overnight, the cooking time stretches out and the beans soften unevenly; do not skip the soak.
If you can find ají panca paste, the traditional choice, it gives the sauce a deeper flavour than the paprika. The stew tastes even better a day later, reheated.
Admin DadaGastro · verified in test kitchenPallares 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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