My mother is native to the central plains of my country Venezuela, and as such I grew up eating some of the typical dishes of the region such as the red bean, known in the area as "bayo" bean, although the beans are originally from Mexico, in my country some of their species have been adopted as ours, this is one of the cases, for this particular recipe is made a kind of bean soup bayos that is accompanied by white rice, fried slices of ripe banana and grated white cheese.

Usually you will find recipes and reviews that indicate that this bay bean soup has pork, bacon or even pork rinds added to it, which let me tell you that it is delicious, however heavy enough for the body, because the bean alone is difficult for our digestive system to process, so I usually prepare them as shown below. As always I look for a quick and easy way to prepare my recipes.



This is one of my dad's favorite dishes, so I try at least once a month to prepare it for him, sometimes I put pork rinds on it, which I love, although it's not a fitness meal at all, it adds a very delicious combination of textures and flavors, but come with me and I'll show you how to prepare the beans and make your "paloapique" dish. Enjoy!.

Ingredients

500 g bay bean.

White rice cooked to taste.

1/2 Cup chopped chives.

4 minced peppers.

1/4 cup chopped garlic.

1 Small chopped onion.

1 tsp ground cumin.

1 Tbsp common salt

Preparation

Difficulty level: Low

Preparation Time: 5 Minutes

Baking time:45 Minutes

Time Total: 50 Minutes

The first thing we must do is cook our beans so that they are soft, I do this with the help of a pressure cooker or express cooker, after cleaning and washing them, add them to boiling water and let them cook for 30 minutes.
Once our beans are soft, we proceed to prepare the dressings to give flavor to this preparation, in a hot pan with a couple of tablespoons of vegetable oil, fry the onion accompanied by chives, chili and ajoporro, once soft add the cumin and salt, stir and set aside.

Add the sofrito of the vegetables to the beans and continue cooking for about 15 minutes, to integrate the flavors. Optional you can add a tuber like yam and even ocumo, this time add some buns of pre-cooked corn flour, this seeks to give a little consistency to the broth of beans. Once our beans are ready, all that is left is to assemble the dish to serve, I served it, along with the white rice and accompanied by their respective slices of ripe banana.



I remember that my grandmother served this dish with some sweet fried arepas, I think I don't have a souvenir of this recipe that doesn't include something fried or something with fat, however I confirm that it can be made just as delicious without fat or so much frying. In many occasions I have seen that they serve everything mixed, like a plate of beans congri of the typical Cuban food, I don't like it as it looks, so I prefer to serve it this way. But tell me, have you tried paloapique? How do you like to eat it?