A deeply home-style Peruvian staple. Canary beans turn creamy while some grains stay whole, with a savory base of pork belly, onion and garlic. Simple, generous and exactly the kind of accompaniment that can define the whole lunch.
Rinse the canary beans, place them in the pressure cooker with the water, and close it properly. Once full pressure is reached, reduce to medium heat and cook for 30 to 35 minutes; turn off the heat and let the pressure release naturally for about 10 minutes before opening. The beans should be very tender and easy to mash, while plenty of grains still remain whole.
Cut the pork belly into small cubes and finely chop the onion and garlic. Heat the
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Add the seasoning mixture to the beans and their cooking liquid, then simmer uncovered for 8 to 10 minutes, stirring occasionally. Mash a few beans against the side of the pot to thicken the mixture naturally and continue until the liquid becomes creamy and clings to the beans, rather than watery. Finish with the remaining salt and the dried oregano, rubbed between your palms. Serve piping hot: the beans should be velvety with plenty of whole grains still visible. And that's it—a proper Peruvian pot of beans ready for lunch. 🥘
