Peruvian bean stew

Frejoles a la criolla: creamy Andean beans in criollo sauce

Origin: Peru (Lima, Andean highland and coastal traditions)

From the journey of Beans.

The bean stew (known in Peru as frejoles guisados or frejoles a la criolla) is the foundational everyday dish of Peruvian criollo (mestizo) cooking, eaten in some form at virtually every lunch table from the smallest highland village to the most elegant Lima restaurant. Peru is, with Mesoamerica, one of the two independent centres of bean domestication in the Americas: the Andes gave the world the kidney bean, the lima bean (named for Peru's capital), and the remarkable canary bean (frejol canario), a golden-yellow bean with a buttery, nutty flavour unique to the region. The criollo stew preparation, beans braised with onion, garlic, tomatoes, ají amarillo (Peru's signature yellow chilli), cumin, and fresh coriander, is a post-Columbian fusion of Andean, Spanish, and West African cooking techniques that crystallised into one of Peru's most beloved comfort foods. Served with white rice, a fried egg, and sliced avocado, it is the definitive Peruvian home lunch.

Ingredients

Beans

  • 500 g cooked canary beans (frejol canario) or pinto beans, with some cooking liquid reserved (or 2 tins, drained, reserve 1 cup water)

Base

  • 3 tbsp vegetable oil
  • 1 large red onion, finely diced
  • 4 garlic cloves, minced
  • 2 ripe tomatoes, finely chopped

Spice

  • 2 tbsp ají amarillo paste (or substitute 1 tsp smoked paprika + pinch cayenne)
  • 1 tsp ground cumin
  • 1 tsp dried oregano

Seasoning

  • 1 tsp salt, or to taste

Finish

  • 3 tbsp fresh coriander (cilantro), chopped

Serve with

  • 1 avocado, sliced, to serve
  • 2 cups cooked white rice, to serve

Method

  1. Heat the oil in a heavy-based saucepan or Dutch oven over medium heat. Add the onion and cook, stirring, for 8 minutes until soft and turning golden at the edges.
  2. Add the garlic, ají amarillo paste, cumin, and oregano. Stir and cook for 2 minutes until the mixture is fragrant and deeply orange-red.
  3. Add the chopped tomatoes. Increase heat slightly and cook for 5–8 minutes, stirring, until the tomatoes break down completely and the sauce becomes thick and jammy.
  4. Add the cooked beans and about 200ml of the reserved bean cooking liquid (or warm water). Stir to combine and bring to a gentle simmer.
  5. Using the back of a wooden spoon, roughly mash about one-third of the beans against the side of the pot to thicken the sauce. Simmer gently for 10–15 minutes, stirring occasionally, until the sauce is thick, creamy, and coats the beans. Season with salt.
  6. Stir in most of the coriander. Serve over white rice, garnished with remaining coriander and sliced avocado.

Notes

Frejol canario (canary bean) is the classic choice (its golden colour and buttery flavour are authentic to Lima's criollo tradition. Substitute pinto or borlotti beans if unavailable. The ají amarillo paste is transformative) even a small spoonful adds the fruity heat and distinctive yellow colour that defines this dish. The stew keeps refrigerated for 3–4 days and improves overnight as the flavours meld.

The Gastrographer

The Gastrographer

Mapping Culinary History

To explore — select an ingredient below.

Journey Point Map Key

Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
© 2026 The Gastrographer. All original research, narratives, and illustrations. All rights reserved.