Peruvian Seco de Frijoles with Rice

Ingredients

• 2 cans beans, drained and rinsed
• 2 cups tightly packed cilantro leaves and stems
• 1 1/2 cups rice
• 1 lb squash or pumpkin, cubed
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 2 tbsp aji amarillo paste
• 1 tsp ground cumin
• 2 cups vegetable broth
• 2 limes, 1 juiced and 1 cut into wedges
• Salt and black pepper

Steps

1. Blend the cilantro with 1/2 cup of the broth until completely smooth and deep green. Use the stems too; they carry more flavour than the leaves.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden.
4. Add the garlic, cumin, and aji amarillo paste and fry for 2 minutes, stirring, until the paste darkens and loses its raw edge.
5. Add the squash and turn it in the base for 2 minutes, then pour in the remaining broth and simmer for 12 minutes, until almost tender.
6. Add the beans and simmer for 8 minutes, crushing a handful against the side of the pot so their starch thickens the stew.
7. Stir in the blended cilantro and cook for 5 minutes only. Any longer and the sauce turns from bright green to a dull olive, which is the classic way a seco goes wrong.
8. Season with salt, pepper, and the lime juice, and serve over the rice with lime wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.