Spicy Chicken with Canary Beans

This amazing canning recipe can be found in my latest book, The Canning Diva Presents Meals in a Jar. If you have my book, check it out on page 148-149. There are two unique ingredients in this delicious recipes. They are yellow canary beans and aji panca chili paste.

Dried Yellow Canary Beans

The Peruvian canary bean, also known as the “Peruvian yellow bean” or simply “canary bean,” has a rich history rooted in the agricultural traditions of the Andean region, particularly in Peru. With its mild, buttery flavor, you will love using it in your home canning recipes. Here is some history and culinary knowledge to help you learn more about these amazing dried beans.

Origins and Cultural Significance

The canary bean is indigenous to Peru and has been cultivated in the Andean region for thousands of years. These beans are a staple in Peruvian cuisine, valued for their creamy texture and mild flavor. They have traditionally been grown by small farmers in the Andean highlands, where the unique climate and soil conditions contribute to their distinct qualities.

Photography Credit: Jeff Hage, Green Frog Photo

Culinary Use

In Peruvian cuisine, canary beans are often used in traditional dishes such as “tacu tacu,” a popular dish made from leftover rice and beans, and in “ajiaco,” a hearty soup. The beans are prized for their ability to absorb flavors, making them versatile in various recipes. Their creamy texture makes them ideal for soups, stews, and purees.

Export and Global Reach

In recent decades, the Peruvian canary bean has gained international recognition. It is now exported to various countries, particularly in North America, where it is used in Latin American and Caribbean dishes. The bean has found a place in global markets, often marketed as a gourmet ingredient due to its unique texture and flavor.

It is why I chose to honor this popular yellow bean and create a delicious meal in a jar. Not sure where to purchase these beautiful beans? Not to worry. I sell the same bean I used in my Amazon Affiliate store. Just click here.

Aji Panca Chili Paste

Ají Panca chili paste has its origins in Peru, where the Ají Panca chili is a staple in traditional cooking. This deep red chili, known for its mild heat and smoky, fruity flavor, has been cultivated in the coastal regions of Peru for centuries. Indigenous people originally used it for both culinary and medicinal purposes, taking advantage of its unique taste and nutritional benefits. The chili was traditionally dried and ground into a powder or made into a paste to be used in various dishes, preserving its flavor for year-round use.

The paste is prized for adding depth and complexity to sauces and marinades without overwhelming heat, making it a versatile component in both traditional and contemporary cooking. Today, it is widely available in international markets, allowing the distinctive taste of Peruvian cuisine to reach a global audience.

Spicy Chicken with Canary Beans

Makes about 7 quarts or 14 pints

The Peruano bean is common in Mexico and has been cultivated for centuries. Named for its beautiful yellow color resembling the feathers of a canary, the Peruvian bean has a delicate nutty taste and mild, buttery flavor. Enjoy the authentic meal in a jar with steamed rice, sliced avocado, and chopped cilantro.

Ingredients

• 3 cups dried canary beans
• 1 pound thick-cut bacon, but into 1-inch pieces
• 5 1/2 pounds boneless, skinless chicken breasts (10 1/2 cups)
• 3 medium green bell peppers, diced (3 cups)
• 1 yellow onion. diced (1 1/2 cups)
• 1 head garlic, peeled and minced (1/4 cup)
• 8 cups chicken stock
• 6 cups water
• 1 6-ounce can tomato paste
• 1/2 cup aji panca chili paste
• 1/4 cup honey
• 1/4 cup red wine vinegar
• 2 tablespoons lime juice
• 1 tablespoon dried oregano
• 1 tablespoon cumin

Instructions

1. Thoroughly rinse the dried beans in a colander, being sure to remove any rocks, debris, or disfigured beans. Place the beans in a stockpot and cover them with water. Bring it to a boil over high heat, and allow the beans to boil for 10 minutes. Remove from heat, cover the stockpot, and steep the beans for 1 hour.
2. Add the bacon to a stockpot over medium-high heat and fry it for about 8 minutes or until the bacon is crisp but not burnt. Remove the bacon to cool. In the same stockpot, add the chicken and brown them on each side for 5 minutes. Remove to cool to the touch, then cut the chicken into bite-size pieces.
3. Empty the steeped beans into a colander in the sink and rinse. Add the bacon, chicken, peppers, onion, and garlic to the stockpot and mix well. Cook for 5 minutes. Slowly add 1 cup of the stock and deglaze the pan. Add the remaining stock, water, tomato paste, aji panca paste, honey, vinegar, lime juice, oregano, cumin, and beans. Mix well. Bring to a boil, then reduce the heat and simmer for 25 minutes, stirring often.
4. Using a funnel, ladle the mixture into jars, leaving a 1-inch headspace. Remove any trapped air pockets and add additional mixture if necessary to maintain the 1-inch headspace.
5. Wipe the jar rims with a washcloth dipped in vinegar. Place the lid and ring on each jar and hand tighten.
6. Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process quart jars for 90 minutes and pint jars for 75 minutes.

This canning recipe can be found in the Mexican chapter of my book, The Canning Diva Presents Meals in a Jar along with many others. Enjoy things like Zucchini Chicken Dinner, Taco Soup, and my favorite – Barbacoa. Click the link to purchase your copy of Meals in a Jar today.

Happy Canning!
xo
Diane, The Canning Diva
www.canningdiva.com