pallares
Rich in plant-based protein and dietary fiber, making them an important protein source in traditional Andean diets. Also contain iron, phosphorus, and polyphenol antioxidants.
About
Pallares are large, flat dried beans native to the Andean region of South America, particularly Peru and Bolivia. They belong to the Phaseolus species and are characterized by their pale cream or white color and distinctly broad, thin profile—wider and flatter than common lima beans, to which they are botanically related. The pods contain 4-6 large beans per pod, and when dried, pallares become hard and require extended soaking and cooking. They possess a mild, slightly sweet flavor and delicate, creamy texture once properly prepared.
Pallares have been cultivated in the high-altitude regions of the Andes for millennia and remain a staple legume in Peruvian and Bolivian cuisines. The name derives from the Quechua language, reflecting their deep cultural significance in indigenous Andean food traditions.
Culinary Uses
Pallares are primarily used in soups, stews, and grain-based dishes throughout Peru and Bolivia, where they are valued for their creamy texture and ability to absorb flavors. They appear frequently in causa limeña (a traditional Peruvian potato dish sometimes layered with bean pastes), in hearty bean purees, and in ceremonial or festive dishes. Due to their large size and delicate nature, they require careful handling during cooking to prevent disintegration. Pallares are typically soaked overnight before cooking and benefit from slow simmering with aromatics such as onions, garlic, and cumin. They pair well with chiles, tomatoes, and indigenous Andean ingredients.