Total time: 60 minutes. Quantity: 4-6 people.
To accompany our meals.
The panamito bean is one of the best known and richest vegetables to accompany meals. Its cultivation in Peru varies depending on the climate and the geographical area where we are. Its growth development lasts between 80-150 days. Its consumption is very appropriate, and it is one of the most nutritious foods that we can consume. In addition, it is usually accompanied in various meals such as: The seco de cabrito, rice with duck, or sweaty fish. Without a doubt, menestras are a blessing!
Let's see how to prepare it!
Ingredients:
- ¼ kg of picked panamito beans (can be canned or picked).
- ½ cup of freshly ground garlic (2-4 tablespoons approx.).
- 1 pinch of salt to taste (this is optional).
Recipe procedure.
- In a pot add water up to half of it, and carefully spread the panamito beans.
- Then season with ground garlic (add 2-3 tablespoons approx.) and salt to taste.
- Cook over normal heat, and do not forget to cover the pot, keeping in mind to leave an opening for the steam to escape, and the foam that may form.
- Remember that the use of salt is an important element in the seasoning of this stew, but its use should not be limited to large quantities.
 |
| Frijol Panamito (Peruvian recipes). |
Note: To reduce the shelf life of our stew, remember to soak the panamito beans in water one day in advance.