A thick, home-style stew built around white and black beans with hominy corn for body. A simple onion, garlic, and annatto base deepens the flavor and colors the broth, while fresh cilantro finishes it with a clean herbal lift. Hearty, straightforward, and deeply comforting.
The purtumute should be thick and generous. Rinse the white beans and black beans until the water runs clear. Chop the red onion, garlic, and cilantro; keep the cooked hominy ready for the end.
Place the beans in a pressure cooker with the
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While the beans cook, heat the vegetable oil in a pot and sauté the red onion for 6 minutes, until soft. Add the garlic, annatto, cumin, and pepper; cook for 2 more minutes, until the sofrito colors the oil.
Pour the beans with their broth over the sofrito and mix well. Simmer uncovered for 8 minutes, stirring now and then, until the stew takes on color and body.
Add the cooked hominy and the remaining salt. Cook for 6 minutes, until the hominy is hot and the stew turns mellow and thick, not watery.
Turn off the heat, add the chopped cilantro, and rest for 3 minutes. Serve hot: it should feel like a big-pot stew, with soft beans, firm hominy, and a fresh herbal finish.
