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White Bean Escabeche

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  • Prep 20 min
  • Total 20 min
  • Ingredients 12
  • Servings 2
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I never get tired of eating beans. If I could only eat one thing for the rest of my life, I think I could comfortably survive eating bean soup everyday. After all, I am Peruvian and my mother is Central American, so you can say this passion for beans runs through my blood. However, my love for beans is not only genetic and cultural. Other than being delicious and wholesome, I absolutely love that beans are economical, easy to prepare and versatile. There is no limit to the amount of easy and cheap recipes that can be prepared with this simple ingredient. Bean escabeche, for example, is a very traditional recipe in southern Peru. This delicious dish can be served as a cold appetizer, or as a side for your main dish. I like eating it while it’s hot with a mountain of wholegrain rice. Super easy, super cheap and jam-packed with flavor!
by Morena Escardó
Updated Sep 14, 2015
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Ingredients

  • 2 tablespoons of olive oil
  • 1 onion, cut into thick strips
  • 1/2 red chili pepper, de-veined and de-seeded and cut into strips
  • 2 garlic cloves, chopped
  • 1/2 teaspoon cayenne powder
  • 2 bay leaves
  • 1/4 cup of red wine vinegar
  • 1/2 teaspoon cumin powder
  • 2 bunches of fresh thyme
  • Salt and pepper
  • 1 cup of vegetable broth
  • 1 can of cannellini beans

Directions

  •  
    1
    Heat the oil in a saucepan over medium heat.
  •  
    2
    Add the onion, pepper, garlic, cayenne powder, bay leaves, vinegar, cumin, thyme, salt and pepper.
  •  
    3
    Cook for 3-5 minutes, stirring constantly.
  •  
    4
    Add the broth and cook for 5 more minutes.
  •  
    5
    Strain the beans and rinse with plenty of water. Add them to the saucepan and move around.
  •  
    6
    Add more salt and pepper if necessary.
  •  
    7
    Serve hot or cold.

Expert Tips

  • tip 1
    You can use any bean to prepare this dish. You can also prepare the sauce to serve on top of a baked or steamed fish.
  • tip 2
    The original recipe uses ají amarillo instead of red pepper and panca chili peppers instead of cayenne.
  • tip 3
    Add the pepper and cayenne little by little while test tasting. Not everyone can tolerate the same level of spiciness.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I never get tired of eating beans. If I could only eat one thing for the rest of my life, I think I could comfortably survive eating bean soup everyday. After all, I am Peruvian and my mother is Central American, so you can say this passion for beans runs through my blood. However, my love for beans is not only genetic and cultural. Other than being delicious and wholesome, I absolutely love that beans are economical, easy to prepare and versatile. There is no limit to the amount of easy and cheap recipes that can be prepared with this simple ingredient. Bean escabeche, for example, is a very traditional recipe in southern Peru. This delicious dish can be served as a cold appetizer, or as a side for your main dish. I like eating it while it’s hot with a mountain of wholegrain rice. Super easy, super cheap and jam-packed with flavor!
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