Chochos (lupini beans) and green bean salad or side dish made with green beans, chocho beans (lupini beans), potato, tomatoes, onions,olive oil, and fresh herbs.
Course Appetizer, Salad, Starter
Cuisine Andean, Ecuadorian, Latin, South American
Keyword Chochos, Green bean salad, Lupini beans, Salad with Ecuadorian chochos
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4to 6
Ingredients
1lb.of fresh green beans
1potatounpeeled and cut in thin slices
1small/medium oniondiced
2tablespoonsolive oil
3small organic tomatoespeeled and chopped
2tablespoonswater
½cupchochosalso known as lupini beans, tarwi, altramuz, can also substitute using white cooked beans
With thin, very young green beans, merely cut them in 2-inch pieces. If the beans are thicker and with more fiber, first cut them in half lengthwise and then in 2-inch pieces.
In a thick, low pot with a lid, sauté the diced onions in the olive oil until it begins to brown. Add the cut green beans, diced potato, chopped tomatoes, and water. Cover the pot and cook over the lowest heat possible, mixing from time to time until all is cooked (approximately 20 minutes). Add the chochos or lupini beans and cooked until they are heated.
Add salt and pepper to taste. Then stir in the minced herbs you have chosen.