Kapchi de habas, also called capchi or qapchi, is a creamy Andean stew from Peru, especially associated with Cusco and Ayacucho. You make it with tender broad beans, potatoes, fresh cheese, milk, eggs, and aromatic herbs such as huacatay, paico, and mint.
It is a home-style dish rooted in highland farm ingredients and family lunches. Its mild, herbal, lightly spicy flavor is traditionally enjoyed with fluffy white rice.
Ingredients
- 500 g fresh shelled broad beans (3 cups)
- 500 g yellow potatoes or native potatoes, peeled and cut into medium cubes
- 180 g red onion, finely chopped (1 large onion)
- 15 g garlic, minced or blended (3 cloves)
- 15 g ají mirasol paste (1 tablespoon)
- 15 g ají amarillo paste (1 tablespoon)
- 30 ml vegetable oil (2 tablespoons)
- 500 ml hot water (2 cups)
- 240 ml evaporated milk (1 cup)
- 200 g crumbled fresh white cheese (1½ cups)
- 3 large eggs
- 15 g fresh huacatay, chopped (3 tablespoons)
- 10 g fresh paico, chopped (2 tablespoons)
- 10 g fresh mint, chopped (2 tablespoons)
- 4 g ground cumin (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 8 g salt (1½ teaspoons), or to taste
- 360 g cooked white rice for serving (2½ cups)
Preparation
- Prepare the broad beans and potatoes, wash the fresh broad beans and set them aside. Peel the potatoes, cut them into medium cubes, and keep them in cold water while you prepare the seasoning base so they do not discolor.
- Make the seasoning base, heat the oil in a wide pot and cook the onion over medium heat until translucent. Add the garlic, ají mirasol paste, ají amarillo paste, cumin, and black pepper. Cook for 5 to 6 minutes, stirring often, until the mixture is thick and fragrant.
- Cook the vegetables, add the broad beans and drained potatoes. Stir so they absorb the seasoning, pour in the hot water and salt, partially cover the pot, and cook over medium heat for 18 to 20 minutes, until the potatoes are tender and the broad beans are soft.
- Make the kapchi creamy, add the evaporated milk, huacatay, paico, and mint. Cook over low heat for 5 minutes, stirring gently so the potatoes do not break apart too much. The stew should be creamy and moist, not thin like soup.
- Add the cheese and eggs, stir in the crumbled fresh cheese gently. Beat the eggs in a separate bowl, pour them slowly into the stew, and stir softly for 2 to 3 minutes, until they set into delicate strands.
- Serve hot, taste and adjust the salt. Let the kapchi rest for 3 minutes, then serve it hot with fluffy white rice. You should see tender broad beans, potato pieces, and fresh cheese in a creamy, aromatic sauce.
Chef’s Tips
- Use fresh, tender broad beans; very large or dried beans do not provide the delicate texture of traditional kapchi.
- Do not boil the stew aggressively after adding the milk, or it can lose its creamy finish.
- Add the herbs at the end to preserve their fresh aroma.
- Pour in the eggs slowly and stir gently; they should form tender ribbons rather than dry lumps.
- Add a small splash of hot water if the kapchi reduces too much before serving.
Traditional Variations
In Cusco, kapchi may be prepared with broad beans and seasonal Andean mushrooms, often called callampas. Some family recipes use cream in place of part of the evaporated milk or add fresh corn kernels.
In Ayacucho, some versions place greater emphasis on huacatay, mint, and ají amarillo while keeping broad beans, potatoes, cheese, and milk as the foundation of the stew.
How to Serve It
Serve broad bean kapchi in a deep bowl, with fluffy white rice on the side or beneath the stew. Finish with a little extra fresh cheese and, if available, a few small huacatay leaves.
Traditionally, you can serve it with Peruvian ground chile, a light onion salad, and warm muña or anise tea.
Recommended Side Dishes
- Fluffy white rice
- Peruvian ground chile
- Peruvian onion salad with lime
- Muña tea
- Anise tea
Origin and Tradition
Kapchi belongs to the southern Peruvian Andean culinary tradition and is recognized as a typical dish of Cusco and Ayacucho. Its central ingredients—broad beans, potatoes, milk, cheese, and herbs—reflect seasonal cooking based on locally grown foods.
The recipe represents simple, generous cooking: a creamy shared pot that makes the most of freshly harvested broad beans. Its herbal aroma is one of the qualities that most clearly sets it apart from other Peruvian stews.
Frequently Asked Questions
Kapchi, capchi, and qapchi are names used for this Andean stew. The broad bean version is one of the best known and includes fresh broad beans, potatoes, cheese, milk, eggs, and herbs. In some areas, kapchi also includes Andean mushrooms, known as callampas.
Yes, you can use frozen broad beans when fresh ones are unavailable. Add them directly to the stew during the last 8 to 10 minutes of cooking because they usually cook faster. Fresh broad beans still provide the most tender texture and the flavor closest to the traditional recipe.
Add the milk after the potatoes and broad beans are nearly tender, then simmer gently without a lid for a few minutes. The potatoes naturally release starch that thickens the sauce. If it is still too thin, lightly press a few potato cubes against the side of the pot.
Yes. Store it covered in the refrigerator for up to 2 days. Reheat it over low heat with 30 to 60 ml of hot water or milk, stirring gently. Avoid a strong boil after reheating because the cheese and eggs can change texture.
