Peruvian Canary Bean Stew - cooking recipe

Ingredients

1/2 lb dried canary beans
2 slices bacon, cut into 2-inch pieces
1 tablespoon olive oil
1/2 lb beef, chicken or 1/2 lb pork, cubed
1 small onion, chopped
2 garlic cloves, chopped
1 tomatoes, chopped
1 tablespoon sazon goya con culantro y achiote
1 teaspoon salt

Preparation

Soak the beans overnight in water.
The next day, drain and add 4 cups water and the bacon.
Cover and bring to a boil, lower heat to a simmer.
In a skillet, heat the oil and saute the rest of the ingredients until beef is browned.
Stir the meat mixture into the beans.
Cover and simmer until beans are tender, about 1 hour.
Adjust seasoning.
Serve with rice.
Cooking time does not include the soaking of the beans overnight.