As I said before, the peruvian cuisine is one of the best in the world. But it isn’t due to have all the ingredients and an unique way to prepare them: it’s because a lot of our own dishes are mixed with others; because we have a way to make them that it’s the result of mixing a lot of ways… we can bring the best ingredients of the world, add them some of ours and obtain a delicious new course. This is one example. This recipe is for 8 to 10 people.
Ingredients:
- 1 kg (2.2 lb) of black beans, cooked
- 1/2 kg (1 lb) of ground walnuts
- 1/2 cup of milk
- 8 Mirasol chili/pepper in paste (see the link)
- 1/2 kg (1 lb) of chopped ham
- 2 cloves of garlic, chopped and toasted
- 4 onions, chopped and toasted
- 1/2 to 1 cup of vegetable oil
- 1/4 kg (1/2 lb) of chopped and fried bacon
- 1 hard-boiled egg to decorate
- Oregano
- Salt
- Pepper
Preparation:
Blend or press the cooked beans to obtain a soft puree. Keep back.
Put the onions and the garlics in a baking pan and (guess…) bake them (175º C, 350º F) until they get browned.
Fry the bacon until it gets crispy.
Add 1/2 cup more of oil (more or less) and add the onions, garlics, walnuts, ham, oregano, salt, pepper and half of Mirasol. If it’s necessary, add more oil. Mix well.
Put the half of this mix in a pot and add the beans. Cook stiring with a spoon and pour milk, little by little, to get the consistency that you want. Season and add the rest of Mirasol (little by little too, to get your taste).
When it’s ready, serve with white rice and cover the beans with the other half of the sauce and the grated or chopped hard-boiled egg.
