A home-style classic from Ica, creamy and gently spicy. Tender green lima beans become rich and velvety in a yellow chili base, with the warm, familiar character of southern Peruvian picantería cooking.
Dice the red onion, cut the white potato into medium cubes, and finely chop the huacatay. Rinse the green lima beans and keep everything close to the pot so the seasoning base does not have to wait.
Heat the vegetable oil
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Add the green lima beans and potato, pour in the water, and season with three quarters of the salt and all the black pepper. Once boiling, reduce to medium-low, cover, and cook for 20 to 25 minutes, until the beans are tender and creamy when bitten and the potato mashes easily with a spoon.
Mash a small portion of the cooked potato and lima beans against the side of the pot, then add the evaporated milk, fresh cheese, huacatay, and remaining salt. Cook over low heat for 2 to 3 minutes, until creamy and velvety while plenty of beans remain whole. Avoid a hard boil after adding the dairy.
Serve the stew piping hot with the cooked white rice. The proper texture is creamy and rich without becoming a purée, with tender lima beans still visible and small pieces of cheese throughout. And that's it! Ica did the rest. 😌
