Dish

Picante de Pallares

Spicy Lima Bean Stew

Picante de Pallares is a traditional dish from Peru. The stew is made with white beans, beef, onions, garlic, and a variety of spices, including cumin, paprika, and oregano. The beef is slow-cooked in the stew until it is tender and flavorful. The white beans add texture to the dish, and the spices give it a complex flavor profile. Picante de Pallares is typically served with rice or bread, and is a popular dish in Peru.

Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

Stew

Origins and history

Picante de Pallares is a traditional dish from Peru. It is believed to have originated from the indigenous people of the Andes. The dish has evolved over time, with different spices and ingredients being added to the recipe. Today, Picante de Pallares is a popular dish in Peru and throughout South America.

Dietary considerations

Gluten-free, Dairy-free

Variations

There are many variations of Picante de Pallares, with different spices and ingredients being used. Some recipes call for the addition of hot peppers, which give the stew a spicy kick. Others use different types of meat, such as chicken or pork, instead of beef. Some recipes also call for the addition of vegetables, such as carrots or potatoes, which add color and texture to the dish.

Presentation and garnishing

Picante de Pallares is typically served in a bowl, with the rice or bread on the side. The stew can be garnished with fresh herbs, such as parsley or cilantro, to add color and flavor to the dish.

Tips & Tricks

To make the stew even more flavorful, marinate the beef in the spices overnight before cooking. This will allow the flavors to penetrate the meat and make it more tender. Also, be sure to use fresh vegetables for the best flavor and texture.