InHarvest Peruano Beans with Chorizo, Shrimp and Chipotle Peppers

InHarvest Products Used


Yield:  About 34 ½-cup servings

  • 2 lb. InHarvest Peruano Beans
  • 1 lb. chorizo sausage
  • 1 lb. medium shrimp, shelled and deveined
  • corn or vegetable oil (to saute with)
  • 1 medium yellow onion, diced
  • 1 T. garlic, minced
  • 1 lb. sweet corn, fresh or frozen
  • 1 lb. Roma tomatoes, seeded & diced
  • 2 chipotle peppers in adobo sauce, diced small (add more for increased heat)
  • 1 bunch cilantro, chopped


  1. Cook InHarvest Peruano Beans according to package directions using chicken or vegetable stock, set aside and cool.
  2. Slice chorizo and fry until cooked through and reserve (ground chorizo works also). In a large pot, saute garlic and onion until the onion is translucent. Stir in corn, tomatoes and chipotles and continue to saute for another 2 minutes while stirring. Combine all ingredients and mix well. Continue to heat until shrimp are opaque. Serve garnished with chopped cilantro.