Peruvian Canary Bean Stew

• 1/2 lb dried canary beans
• 2 slices bacon, cut into 2-inch pieces
• 1 tablespoon olive oil
• 1/2 lb beef, chicken or 1/2 lb pork, cubed
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 tomatoes, chopped
• 1 tablespoon sazon goya con culantro y achiote
• 1 teaspoon salt

1. Soak the beans overnight in water.
2. The next day, drain and add 4 cups water and the bacon.
3. Cover and bring to a boil, lower heat to a simmer.
4. In a skillet, heat the oil and saute the rest of the ingredients until beef is browned.
5. Stir the meat mixture into the beans.
6. Cover and simmer until beans are tender, about 1 hour.
7. Adjust seasoning.
8. Serve with rice.
9. Cooking time does not include the soaking of the beans overnight.

canary beans, bacon, olive oil, beef, onion, garlic, tomatoes, sazon goya con culantro, salt

Taken from www.food.com/recipe/peruvian-canary-bean-stew-357216 (may not work)