Pussac Punay Beans – Beautiful Beans

Have you ever seen such beautiful beans?
Pussac Punay Beans
just saying the name puts a smile on my face.

Speaking of putting a smile on my face …
Bravo for Zocalo Gourmet!
Zócalo Pussac Punay Andean Heritage Beans, has been selected as a Silver Finalist in the 2011 NASFT sofi™ Awards Competition, for Outstanding New Product.  The competition was stiff, with a record 670 entries across both awards for Part 2.
Gold Winners for each award will be determined in a special judging by attendees at the Summer Fancy Food Show in Washington, D.C. on Sunday, July 10 and Monday, July 11.
 Gold winners will be announced July 11 at a red-carpet ceremony hosted by celebrity chef Cat Cora.

Super easy Pussac Punay Bean recipe …

1 cup Zocalo Gourmet of Peru Pussac Punay Beans
4 cups fresh cold water
1 large yellow onion, chopped
2 tsp Matiz Sea Salt
1 tsp fresh ground black pepper
2 Tbs Spanish Olive Oil
2 tsp Aji Amarillo, dried give or take depending on your heat preference

One of my favorite ways to make Pussac Punay Beans is so simple it is ridiculous.
Soak the beans, 1 cup beans to 4 cups of cold fresh water for 6- 8 hours.
Change the water out half way through soaking time. 

Rinse the beans and put them into a pot with 4 cups of water. You will notice the beans have expanded from soaking in the water. Boil in a pot for approximately 2 hours covered with a lid.  Add chopped yellow onion, Matiz Sea Salt, Spanish Olive Oil, fresh ground black pepper and Aji Amarillo.

You can also cook the beans on high in a slow cooker for 4-6 hours.  Make sure that there is enough water, an inch above the beans while cooking. The Pussac Punay beans are done when the beans are tender. Serve with or without the bean broth.  I like it both ways.  If I just want a warm bowl of beans to warm me up, I serve it with the broth.  If I am serving the beans as a side dish I use strainer to get just the beans, I keep the broth with the other beans and store them in a container with a tight fitting lid in the refrigerator.
Cooking the beans with the least amount of ingredients allows for the wonderful flavors of each of the beans to be enjoyed! I have never tasted beans with so many different flavors – some are buttery and others are earthy and nutty. There is one more thing … every time I eat Pussac Punay Beans … I feel really great! These beans are magic … when I eat them for dinner, the next morning I seem to spring out of bed! Just look at the nutritional value for these beautiful magic beans!
So simple, so tasty … so good for you!

In case you were wondering … no after effects … eh um …  due to the long soaking and cooking of the beans! Yay!

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