Seco De Carne Con Frejoles Recipe

Seco De Carne Con Frejoles Recipe

Seco De Carne Con Frejoles

Recipe courtesy of Inca's Peruvian Cuisine, Tucson, AZ

• Difficulty Level: Intermediate
• Servings: 10 to 12
• Nutritional Information Per Serving (1 of 12 servings): 725 Calories, 35 g Total Fat, 9 g Saturated Fat, 61 g Carbohydrates, 14 g Dietary Fiber, 4 g Sugar, 43 g Protein, 96 mg Cholesterol, 680 mg Sodium
• Total Cooking Time: 3 hr 15 min
• Hands-On Time: 1 hr 10 min

Transport your taste buds to Peru with this hearty Seco de Carne con Frejoles tender beef and creamy canary beans simmered in bold spices that will make your kitchen smell irresistible!

Ingredients:

For the 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

For the 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

Instructions:

1. Prepare the Beans: Fill a large pot with 1 gallon of water and bring the beans to a boil. Cook until tender about 1 hour on medium heat or 1 hour 45 minutes on low. In a separate pan, brown the onions in oil, then stir in garlic puree, salt, cumin, black pepper, aji panca paste, and 1/2 cup water. Simmer briefly, then mix with some bean cooking liquid and the cooked beans. Cover and simmer on low for 15 minutes to infuse those incredible flavors.
2. Prepare the Beef: Blend huacatay and cilantro with water until smooth this aromatic green sauce is the secret to authentic Peruvian magic! Season beef cubes with salt and pepper, then brown on all sides in a skillet. Transfer to a braising pot. Brown onions in the same skillet, add garlic puree, pepper, salt, cumin, and half the herb mixture. Combine everything in the pot with remaining herb blend and 1 cup water. Braise covered at medium heat for 15 minutes, then low for 1 hour 45 minutes until melt-in-your-mouth tender.
3. Stir in aji amarillo paste, steamed carrots, and peas. Cook 5 more minutes to perfect harmony.
4. Serve: Plate succulent beef over jasmine rice with creamy beans on the side. Crown with slivered red onions, fresh cilantro, and zesty salsa criollo. Your guests will be transported to the streets of Peru!

This chef-tested recipe from Inca's Peruvian Cuisine will make you a Peruvian cooking star. Ready to create kitchen memories?

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.