These Peruvian black beans are prepared in a style known as "escabechado", which means something like "pickled". The beans are both sweet and savory, delicious with white rice. Use leftovers for burritos or nachos.
- 2 cups dried black beans, such as turtle beans, or 3 cups canned
- 4 slices bacon
- 1 tablespoon minced garlic
- 1 tablespoon aji panca chile pepper paste
- 1 teaspoon cumin
- 1 packet sazon Goya with cilantro and tomato
- 1 large white onion
- 1 aji Amarillo chile pepper (or other fresh chile pepper), seeds removed, sliced thinly
- 1/4 rice wine vinegar
- Salt and pepper to taste
Soak dried beans overnight. Drain and cover with clean water, and bring to a simmer. Add a slice of bacon, and simmer beans until tender. Drain, reserving about 1 cup of the cooking liquid.
Add remaining 3 pieces of bacon to a large skillet and fry until crispy. Remove from pan, crumble, and set aside.
Slice onions into thin half moon shaped pieces ("a la pluma"). Add onion and garlic to the same skillet with the aji chile pepper paste, cumin, and the sazon Goya, and cook them in the bacon grease over medium heat until they are golden brown, soft, and translucent. Add the sliced chile pepper and sauté for several minutes more.
Puree half of the beans in a blender with the reserved cooking liquid. Add the pureed beans to the skillet and simmer, stirring, for several minutes.
Add the remaining beans, the vinegar, and the crumbled bacon. Cook, stirring until beans are heated through. Serve warm with white rice.