Stewed Canary Beans

This stew was delicious, and unlike any others I’ve tasted! (And that’s a lot.) The recipe is from Maricel Presilla’s Gran Cocina Latina, p. 511. There were more steps involved than I expected but every last one was worth it. It involved boiling the beans first, then boiling the dry guajillo chiles and grinding them into a puree with some of the water, then sauteeing some onions in olive oil and adding the seasonings, including the chile paste. My goodness, it’s good. It could work as soup, as dip, as an extra special burrito bowl filling. I want to try baking a sweet potato and putting it inside that too, the way I do with one of my favorite Indian curries. I’m assuming it will freeze well, and I’m thinking I’ll buy more canary beans and make a vat of it to have on hand.