For the beans

• 400 g dried canary beans (2 cups)
• 2 liters water (8 cups)
• 150 g chopped red onion (1 large onion)
• 15 g garlic paste (3 garlic cloves)
• 30 ml vegetable oil (2 tablespoons)
• 5 g ground cumin (1 teaspoon)
• 8 g salt (1½ teaspoons)
• 1 bay leaf

For the beef seco

• 1 kg beef for stewing, cut into large cubes (about 2.2 lb)
• 100 g fresh cilantro, leaves and tender stems (2½ cups)
• 150 g chopped red onion (1 large onion)
• 20 g garlic paste (4 garlic cloves)
• 45 g ají amarillo paste (3 tablespoons)
• 250 ml chicha de jora (1 cup)
• 750 ml hot beef stock (3 cups)
• 30 ml vegetable oil (2 tablespoons)
• 100 g carrot, sliced (1 medium carrot)
• 120 g fresh or frozen peas (1 cup)
• 5 g ground cumin (1 teaspoon)
• 8 g salt (1½ teaspoons)
• 3 g ground black pepper (½ teaspoon)

For serving

• 450 g cooked white rice (4½ cups)
• 200 g red onion, thinly sliced (2 medium onions)
• 20 g fresh ají amarillo, cut into strips (1 medium pepper)
• 30 ml lime juice (2 tablespoons)
• 10 g chopped fresh cilantro (¼ cup)
• 3 g salt (½ teaspoon)