Kidney Beans Stewed with Aji Amarillo Sauce

The recipe is from Serious Eats and writer Max Falkowitz.

Yield - 2 servings

3 large aji amarillo chiles (dried (pictured), fresh, or canned)

1 tablespoon of crumbled cotija or feta cheese

1 teaspoon of lemon juice

1 pinch of sugar

3 tablespoons of oil

4 cloves of garlic, minced

1 15-oz. can, or two cups cooked, of kidney beans

Cilantro, roughly chopped, for garnish

If using dried peppers:  put them in a saucepan with just enough water to cover them. Simmer until softened, about 10 minutes. Drain peppers.  

If using fresh or canned chilies, proceed with the recipe below.


Purée the chiles with just enough water to keep your blender moving. When you have a very smooth paste, push it through a fine mesh strainer to get rid of any errant fibers or seeds.

Return the strained paste to the blender and add the cheese, lemon juice, and sugar. Blend till smooth, then add salt to taste. The cheese is pretty salty, so add salt with care.

Add the oil to a pot on medium-high heat, and cook the garlic, stirring often, till lightly browned.

Add the sauce. Let it fry for a minute or two and then add the beans. Cover and cook the beans on medium-low heat for about 15 minutes, or until they bind with the sauce. Toss in some roughly chopped cilantro and serve.