Today I picked a nice big bowl of heirloom Italian beans. They have just begun to grow again after a rest to recover from Hurricane Milton. The entire garden went on hold for almost three weeks. so, given their normal wait time of approximately 65 days, it was almost 90 days to realize fresh beans.

I have been excited to try some Peruvian flavors. Combinations have been dancing around in my brain. I considered using yellow peppers instead of my red Hungarian paprika. Hungarian paprika paste in comparison to Aji Amarillo is much saltier and heavier in texture and flavor. I tried a spoon of aji. I was quite happy with the light, sun-shiny flavor of it.

Today these beautiful beans made it happen.

I parboiled them in vegetable seasoning. Then, I tossed them into a mix of olive oil and Haucatay, Peruvian black mint. Haucatay has such a delicious distinctive flavor which I thought would enhance the creaminess of the golden beans.

I used the stock and liquid from cooking the beans to hydrate the quinoa. This process adds nutrients. “Never waste even the leached out goodness from vegetables” is ingrained in me. My father would drink the liquid asparagus was boiled in, “Its good for the kidneys” he would say.

After a long baking cycle, the sweet potatoes had softened. I added aji amarillo paste and olive oil to them. Then, I whipped them together until it was sufficiently creamy.

This plate is composed of:
Organic homegrown heirloom fresh beans
Sweet potatoes
Organic quinoa
Vegetable stock
Aji Amarillo paste, hot and mild
Haucatay, Peruvian mint
Tomato for tang and color
-Love and Ingenuity

Bon Appetit,
–Love Andie