Peruano Shelling Beans
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Peruano beans have a pale yellow pod that is narrow and elongated. Pods contain five to six medium sized, oval beans that have a pale yellow hue. The beans have a thin skin that holds up extremely well when cooked. Cooked Peruano beans are starchy offering a meaty texture and a subtly sweet, buttery bean flavor.
Peruano beans are available in the summer months.
Peruano beans are a shelling bean and common bean variety botanically known to be part of Phaseolus vulgaris. They are also commonly known as Azufrado, Canary, Mayo Coba or Mexican yellow beans. Peruano beans are considered to be one of the best beans next to pinto for making the classic bean preparation of frijoles refritos or refried beans. As result of a controversial patent that was recently overturned in 2008 yellow beans such as the Peruano are just starting to grow in popularity outside of Mexico and South America.
Peruano beans are high in protein and fiber and additionally contain potassium, iron, zinc, thiamin, magnesium and calcium.
Peruano beans can be used in both hot and cold applications but should be cooked first prior to consumption. They can be used as a fresh shelling bean or as a dried bean. Peruano beans can be simmered, roasted and sautéed. Once cooked, Peruano beans can be added to salads, soups, stews, rice dishes and casseroles. Peruano beans can be substituted in recipes that call for pinto, cannellini or great northern beans. Peruano beans are an excellent pot bean as they hold up their shape well when cooked. Complimentary flavors include onion, serrano chiles, tomato, cilantro, cumin, avocado, lard, chorizo, rice, egg preparations, and cotija cheese. To store, Peruano bean pods should be kept dry and refrigerated and shelled within four to five days. Shelled beans can be frozen, dried or used fresh as is within a few days of shelling.
In Mexico beans are the second largest agricultural product with each region favoring and producing a specific type predominantly. The Peruano type is favored in Guadalajara and the state of Jalisco where they are popularly used to make refried beans. Additionally, it is a favorite bean in Latin America and used extensively in the cuisine there.
Peruano beans are believed to be native to Mexico and South America where they have been grown for generations. Yellow beans such as the Peruano were the center of debate in the 1990’s when a patent and a U.S. Plant Variety Protection Certificate (PVP) was filed for a bean named enola. The yellow enola bean was created as a hybrid by Larry Proctor using as a parent a bag of yellow beans bought in Mexico in 1994. The patent and PVP details included not only the enola but all yellow type beans and made it so no yellow bean could be grown, imported or sold in the United States without first paying a royalty fee to the patent holder. Not only did this result in economic hardship for growers and exporters that had produced yellow beans for generations but it also created a debate in the agricultural industry as to whether or not native crops and traditional knowledge should be patentable. Happily the patent was lifted in 2008 allowing yellow beans such as Peruano once again to be freely imported.
Recipes that include Peruano Shelling Beans. One is easiest, three is harder.
|My Home Cooked Meals||Peruano Refried Beans|
|Buen Provecho Enjoy Your Food Gluten Free||Peruano Beans|
|Cocina California||Peruano Beans with Mexican Chorizo|
|Much Ado About Fooding||Peruano Bean Quesadillas|