Peruvian
Northern Peruvian Seco de Champiñones y Pallares (Cilantro & Giant Lima Bean Stew)
An emerald-green Northern Peruvian braise fragrant with blended fresh cilantro, ají amarillo, garlic, grated kabocha squash, and dark chicha de jora, simmering meaty roasted maitake and cremini mushrooms with buttery giant Peruvian lima beans (pallares).
The good part
Peruvian Culinary Heritage & Technique
In Chiclayo and Trujillo on Peru's northern coast, Seco relies on three secrets: finely grated squash (zapallo loche) that dissolves into the gravy, fermented corn beer (chicha de jora) for brightness, and adding the blended cilantro during the final 10 minutes so its herbal perfume stays vivid.
Make-Ahead & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat warm dishes gently on the stovetop with a splash of vegetable broth, and add fresh lime juice, herbs, or sarsa criolla just before serving.
Nutrition & Substitutions
Delivers 16g of plant protein and 13g of fiber per serving, plus abundant vitamin A, vitamin K, folate, and iron from the fresh cilantro, spinach, squash, and giant lima beans.
Gather
Ingredients
- 1 lb mixed cremini and maitake (or king oyster) mushrooms, halved or torn into hearty bite-sized clusters
- 2 cans (15 oz each) giant Peruvian lima beans (pallares) or butter beans, drained and rinsed
- 2 large bunches fresh cilantro (leaves and tender stems, about 3 packed cups)
- 1 cup baby spinach leaves (locks in the vibrant emerald green color during simmering)
- 3 tbsp extra virgin olive oil, divided
- 1 large red onion, finely diced
- 5 garlic cloves, minced
- 3 tbsp Peruvian ají amarillo paste
- 1 tbsp Peruvian ají panca paste
- 1 tsp ground cumin
- 1 cup finely grated kabocha or butternut squash (replaces traditional Northern Peruvian zapallo loche to naturally thicken the sauce)
- 3/4 cup Peruvian chicha de jora, vegan dark beer, or dry cider (for authentic fermented tang)
- 1 1/2 cups vegetable broth
- 2 medium carrots, sliced into 1/2-inch rounds
- 1 cup sweet green peas (fresh or frozen)
- Steamed white garlic rice and red onion sarsa criolla, for serving
Make
Method
- 01Sear the mushrooms hard: Heat 1 1/2 tablespoons olive oil in a heavy Dutch oven over medium-high heat. Add the mushrooms in a single layer and sear undisturbed for 4 minutes until deeply browned, then toss with a pinch of salt and transfer to a plate.
- 02Blend the emerald cilantro base: In a blender, puree the fresh cilantro, spinach leaves, and 1/2 cup vegetable broth until vibrant green; set aside.
- 03Cook the Northern aderezo: Warm the remaining 1 1/2 tablespoons olive oil in the Dutch oven over medium-low heat. Sweat the finely diced red onion for 8 minutes until soft and sweet. Add the garlic, ají amarillo paste, ají panca paste, and cumin; cook 4 minutes until aromatic.
- 04Deglaze & melt the squash: Pour in the chicha de jora (or dark beer) and remaining 1 cup vegetable broth. Stir in the finely grated kabocha/butternut squash and sliced carrots. Cover and simmer for 15 minutes until the grated squash melts into a velvety sauce.
- 05Simmer with cilantro, beans & mushrooms: Fold in the seared mushrooms, giant pallares (butter beans), green peas, and the blended emerald cilantro puree. Simmer uncovered on low heat for 8 to 10 minutes—just long enough for the flavors to marry while keeping the cilantro bright and aromatic.
- 06Serve: Season with sea salt and black pepper, and ladle alongside fluffy white rice and lime-dressed sarsa criolla.
Keep cooking
Swaps, storage, and useful next steps.
Delivers 16g of plant protein and 13g of fiber per serving, plus abundant vitamin A, vitamin K, folate, and iron from the fresh cilantro, spinach, squash, and giant lima beans.