| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 1 hr 10 min |
| Yield: | 10 to 12 servings |
| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 1 hr 10 min |
| Yield: | 10 to 12 servings |
Ingredients
- 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
- 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
- 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.
- 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.
- For the beef: Meanwhile, combine the huacatay and cilantro in a blender and fill halfway with water. Blend until pureed. Set aside.
- 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.
- Add the aji amarillo, carrots and green beans to the pot and cook for another 5 minutes.
- Serve the beef with jasmine rice and canary beans. Garnish with red onions, cilantro and salsa criollo.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 725 |
| Total Fat | 35 g |
| Saturated Fat | 9 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 14 g |
| Sugar | 4 g |
| Protein | 43 g |
| Cholesterol | 96 mg |
| Sodium | 680 mg |
| Serving Size | 1 of 12 servings |
| Calories | 725 |
| Total Fat | 35 g |
| Saturated Fat | 9 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 14 g |
| Sugar | 4 g |
| Protein | 43 g |
| Cholesterol | 96 mg |
| Sodium | 680 mg |
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