Peruvian Seco-Inspired Black Bean Soup
A cilantro-heavy broth with black beans, peas, and traditional Peruvian spices.
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Ingredients
- 1 pound dried black beans, soaked overnight
- 2 bunches fresh cilantro leaves and stems
- 1 large red onion, finely diced
- 4 cloves garlic cloves, minced
- 2 tablespoons Aji Amarillo paste
- 6 cups vegetable or chicken broth
- 1 cup frozen green peas
- 2 medium carrots, diced into small cubes
- 1 teaspoon cumin powder
- 1/2 cup dark beer (like a porter or stout)
- 2 tablespoons vegetable oil
- to taste salt and black pepper
Instructions
- 1
Place the cilantro in a blender with a splash of water or broth and process until it becomes a smooth, vibrant green paste.
- 2
In a large heavy-bottomed pot, heat the oil over medium heat and sauté the diced onions until translucent and soft.
- 3
Add the minced garlic, Aji Amarillo paste, and cumin to the onions; cook for 3 minutes until the mixture is fragrant and the oil begins to separate.
- 4
Pour in the blended cilantro paste and cook for another 5 minutes, stirring constantly to deepen the flavor without browning the cilantro.
- 5
Add the soaked black beans, the dark beer, and the broth to the pot, bringing the mixture to a boil.
- 6
Reduce heat to low, cover, and simmer for 60 to 90 minutes or until the beans are tender.
- 7
Stir in the diced carrots and green peas during the last 15 minutes of cooking so they remain tender but hold their shape.
- 8
Season generously with salt and pepper, then serve hot with a side of white rice or a wedge of lime.
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