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Snack Ideas Cooking Time : 1 Hours Recipe Servings : 4 Recipe Dificult : easy 0.00

Paraguayan Kumanda Peky Kesu | Traditional Bean and Cheese Stew

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Paraguayan Kumanda Peky Kesu is a comforting bean-and-cheese dish inspired by traditional Paraguayan home cooking. Its name combines Guaraní food terms associated with beans and cheese. The dish brings together tender beans, fresh vegetables, and cheese to create a satisfying meal with a rich, savoury flavour.

This hearty preparation is especially suitable for family lunches and dinners. The beans provide a soft texture, while the cheese adds creaminess and a delicious dairy flavour. It can be served on its own or alongside traditional Paraguayan cornbread for a filling homemade meal.

Cooking Method

1. Soak the Beans: Rinse the dried beans and soak them in plenty of water for 8 hours or overnight. Drain and rinse before cooking.

2. Cook the Beans: Place the beans in a large pot with fresh water. Bring to a boil, then reduce the heat and simmer until tender, usually 45–60 minutes. Drain, reserving some cooking liquid.

3. Prepare the Vegetables: Heat vegetable oil in a saucepan. Add the onion and bell pepper and cook until softened. Stir in the garlic and tomato.

4. Season the Mixture: Add salt, black pepper, cumin, and paprika. Cook for another 2–3 minutes until fragrant.

5. Combine with Beans: Add the cooked beans and vegetable broth. Stir gently and simmer for 10–15 minutes so the flavours combine.

6. Add the Cheese: Reduce the heat and add the cheese cubes. Stir gently until the cheese softens and begins to blend into the dish. Add milk if a creamier consistency is preferred.

7. Finish with Herbs: Stir in fresh parsley and adjust the seasoning. Simmer briefly without allowing the mixture to boil vigorously.

8. Serve: Serve warm in bowls, with extra cheese or fresh herbs if desired. Pair with Paraguayan cornbread or fresh bread.