Seco De Res

• Seco de Res
• 2 tablespoons olive oil
• 2 tablespoons aji amarillo paste
• 1 tablespoon dried coriander powder
• 1 tablespoon cardamon powder
• 1 medium sweet onion, chopped
• 2 bunches cilantro leaves, chopped finely or put in food processor
• 4 cups water
• 2 pounds short ribs
• 1 bottle light beer
• Frejoles Criollos
• 2 cans red kidney beans
• 1-1/2 tablespoons olive oil
• 4 peeled garlic cloves, minced
• 1 medium sweet onion, chopped
• 1 tablespoon tomato paste
• 1 can diced organic tomatoes
• 1/2 cup finely chopped cilantro leaves
• salt & pepper to taste

1. For Beef:rnIn a large Dutch oven or slow cooker, heat the oil over medium heat. Add the garlic, with coriander and cardamon, saute until light golden. Add the onion, saute until the onion is translucent.
2. Chopped finely cilantro or put in small food processor with 1 cup water and use minced function. Transfer to Dutch oven or slow cooker, stir for 2 minutes.
3. Add beef, remaining water and beer, simmer for 2-1/2 hours or longer until beef falls off the bone. This is better done a day ahead.
4. For Frejoles Criollos:rnDrain cans of red kidney bean in a colander and rinse under running water and drain.
5. In a saucepan, heat the oil over medium heat, add garlic, saute until its almost golden, then add onion stir until translucent. Add the tomato paste, diced tomatoes and cilantro. Season with salt & pepper. Let simmer for 10 minutes until sauce is reduced, then add the kidney beans. Allow the flavors blend in about 10 minutes.

olive oil, aji amarillo paste, coriander powder, cardamon powder, sweet onion, cilantro, water, short ribs, light beer, frejoles, red kidney, olive oil, garlic, sweet onion, tomato paste, tomatoes, cilantro, salt

Taken from food52.com/recipes/64427-seco-de-res (may not work)