Seco de Carne - Peimco

Ingredients

• 2 pounds dried Inca’s Food Canary Beans
• 1/2 medium onion, finely minced
• 3/4 cup canola oil
• 1/4 cup Inca’s Food Garlic Puree (Paste)
• 1 tablespoon kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons ground black pepper
• 1/2 cup Inca’s Food Aji Panca Paste
• 1/3 cup Doña Isabel Huacatay Paste
• 3 sprigs fresh cilantro
• 3 pounds beef tenderloin, cut into 2-inch cubes
• 2 medium onions, finely minced
• 5 ounces Inca’s Food Garlic Puree (Paste)
• 3 teaspoons ground black pepper
• 3 teaspoons kosher salt
• 1/3 cup Inca’s Food Aji Amarillo Paste
• 8 ounces diced carrots, steamed
• 6 ounces green peas, steamed
• Cooked jasmine rice, for serving
• Slivered red onions
• Chopped cilantro
• Salsa criollo