Yellow canary beans seasoned with garlic and yellow chili on corn shells with salsa criolla.
Hands-free mode with voice commands & timers
No ratings yet
Soak the canary beans overnight in water, then drain and rinse thoroughly.
Place beans in a large pot, cover with water, and simmer for 60-90 minutes until very tender, then drain, reserving 1 cup of cooking liquid.
In a large skillet, heat 2 tablespoons of oil over medium heat and sauté the diced red onion until translucent.
Add the minced garlic, aji amarillo paste, and cumin to the skillet, cooking for 3-5 minutes until the mixture is fragrant and darkened slightly.
Add the cooked beans to the skillet and mash about half of them with a fork or potato masher, adding reserved cooking liquid to reach a creamy consistency.
Prepare the salsa criolla by tossing the sliced red onions with lime juice, chopped cilantro, salt, and a touch of oil in a small bowl.
Season the bean mixture with salt and pepper to taste, ensuring the yellow chili flavor is well-balanced.
Assemble by spreading a generous layer of warm beans onto each tostada shell and topping with a heap of the fresh salsa criolla.
