Recipe courtesy of Inca's Peruvian Cuisine

Seco De Carne Con Frejoles

  • Level: Intermediate
  • Total: 3 hr 15 min
  • Active: 1 hr 10 min
  • Yield: 10 to 12 servings
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Ingredients

Beans:

2 pounds dried Peruvian canary beans

1/2 medium onion, finely minced

3/4 cup canola oil 

1/4 cup garlic puree

1 tablespoon kosher salt 

2 teaspoons ground cumin 

2 teaspoons ground black pepper 

1/2 cup aji panka paste

Beef:

1/3 cup huacatay (Peruvian black mint)

3 sprigs fresh cilantro 

3 pounds beef tenderloin, cut into 2-inch cubes

2 medium onions, finely minced 

5 ounces, garlic puree

3 teaspoons ground black pepper 

3 teaspoons kosher salt 

2 teaspoons ground cumin 

1/3 cup aji amarillo paste

8 ounces diced carrots, steamed

6 ounces green peas, steamed

Cooked jasmine rice, for serving

Slivered red onions, chopped cilantro and salsa criollo, for garnishing

Directions

  1. For the beans: In a large pot, boil the beans in 1 gallon of water until soft, about 1 hour over medium heat or 1 hour 45 minutes over low heat.
  2. In a separate pan, caramelize the onions in the oil. Add the garlic puree, salt, cumin, black pepper and the aji panca paste. Then add 1/2 cup water and bring to a simmer. Pour off some of the water from the fully cooked beans. Add the onion mixture to the beans and cook, covered, over low heat for 15 minutes.
  3. For the beef: Meanwhile, combine the huacatay and cilantro in a blender and fill halfway with water. Blend until pureed. Set aside.
  4. Sprinkle the beef cubes with salt and pepper and sear on all sides in a large skillet. Transfer the beef to a braising pot. Next, add the onions to the skillet and cook until caramelized. Stir in the garlic puree, pepper, salt, cumin and half of the cilantro-huacatay water. Pour the contents of the skillet over the beef. Add the remaining cilantro-huacatay water and an additional 1 cup water. Cover the pot and cook over medium heat for 15 minutes and then over very low heat for 1 hour 45 minutes.
  5. Add the aji amarillo, carrots and green beans to the pot and cook for another 5 minutes.
  6. Serve the beef with jasmine rice and canary beans. Garnish with red onions, cilantro and salsa criollo.
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