Picante de Pallares
Peruvian Picante de Pallares Recipe
The Spicy Pallares is a dish of great nutritional value and a tasty stew that floods the palate and can be savored alone or accompanied by graneadito rice. An excellent and healthy option for feeding the whole family. Ready to cook? Let's go with the recipe!
How to prepare Spicy Lima Beans
The pallar is a legume (fruit in pod) rich in carbohydrates, fiber, potassium and iron. It is highly recommended in the daily diet to prevent constipation, lower cholesterol and stabilize glucose. Ready to cook?
|🔪 Prep Time||15 minutes|
|🍲 Cook Time||45 minutes|
|⏲️ Total Time||1 hour|
|🍽️ Servings||4 servings|
|🔥 Calories||160 calories|
- 1 kilo of green lima beans without shell
- 1 onion diced
- 1 tablespoon minced garlic
- 2 tablespoons ground yellow pepper
- 1 cup of evaporated milk
- 2 slices of white bread without crust
- 250 grams of fresh cheese cut into cubes
- 2 white potatoes, peeled and diced
- 2 tablespoons of oil
- 1/2 teaspoon dried oregano
- 1 sprig of huacatay finely chopped
- 2 sprigs finely chopped coriander
- Salt and pepper to taste
- Cook the beans in salted water until soft but not cooked through, about 20 minutes. When they are ready, drain them and reserve them in a bowl.
- Soak the loaves in a little milk (enough to soak them) and mash them with a fork until they form a kind of puree.
- In a pot, heat the oil, fry the onion and garlic until the onion is transparent, then add the yellow pepper and brown it for a couple more minutes.
- Add the bread, the potato and a couple of cups of water, when it breaks the boil add the lima beans, season with salt and pepper. Cook over low heat, moving constantly until the potato and the lima bean dissolve, it should be like a puree.
- Finally, add the milk and the huacatay, mix well, rectify the seasoning and leave on the heat for about 5 more minutes. Then turn off the heat and add the fresh cheese.
Have Three kitchen tips for our plate and I share them with you below.
Tips and tricks
- If you can't find green beans, you can use the dry ones but you must leave them to soak for about 12 hours and then remove the skin.
- For a creamier consistency you can use yellow potato instead of white or blend some of the mixture.
- When serving, sprinkle a little coriander over the Picante de Pallares and accompany it with a generous portion of rice, steak or fried egg.
The Picante de Pallares is one of the typical dishes of the Department of Ica , located in the southern zone of Peru, known as the "city of the eternal sun" It is also the largest producer of lima beans in the country.
The master cooks do not know the exact history of the origin of the Picante de Pallares, except that it has been known for many years, of course not in the version that we consume it today, because during the colonial era they were added to the recipe products such as fresh cheese and milk.
The traditional dish is specially prepared with lima beans from the Ocucaje area, which are characterized by having a sweet flavor and being much creamier than the other varieties.
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Here are more links to other delicious dishes of Peruvian cuisine:
- Carapulcra easy recipe
- Homemade recipe of Seco de Cabrito
- How to prepare Meatballs
- Homemade Pork Adobo Recipe
- How to make pork rinds
If you want to know more recipes similar to Picante de Pallares you can visit our category Meats.