Peruvian Coriander Stew – Vegan Seco de Frijoles y Papas with Homemade Ají Amarillo Paste

What Exactly Is Peruvian Seco?
Seco is a traditional stew found in both Peru and Ecuador. Peruvian versions are commonly prepared with beef, lamb, goat or chicken, depending on the region. The characteristic sauce often contains coriander, onions, garlic and ají peppers. Some recipes also include beer or chicha de jora, a traditional fermented corn beverage. Despite the name "seco", meaning "dry", the finished dish is usually wonderfully saucy. My version uses white giant beans and potatoes instead of meat, creating a satisfying plant-based alternative.
Why Is Coriander So Important?
Fresh coriander is one of the defining aromatic ingredients in many Peruvian seco recipes. Its leaves and tender stems contain aromatic compounds that create a distinctive herbal flavour. Blending the coriander with chili paste and a little vegetable broth distributes that flavour throughout the sauce. Adding it during cooking softens its raw intensity, while avoiding unnecessarily prolonged high heat helps preserve more of its fresh colour and aroma.
Ají Amarillo – Peru's Famous Yellow Chili
Ají Amarillo is a yellow-to-orange chili pepper widely used in Peruvian cuisine. It is appreciated not only for its heat but also for its fruity, slightly sweet flavour. Traditional preparations may involve removing the seeds and membranes, blanching or cooking the peppers and blending them into a smooth paste. I used regular yellow chilies for my homemade version because authentic Ají Amarillo peppers were not available. The result provides colour and heat, although the flavour is not identical to traditional Peruvian Ají Amarillo.
Why White Giant Beans Work So Well
White giant beans have a creamy interior and a substantial texture, making them particularly suitable for hearty stews. They also contribute plant protein, complex carbohydrates and dietary fibre. Their mild flavour allows the coriander and chili sauce to remain the centre of attention. Draining and rinsing canned beans helps remove excess canning liquid and can reduce some of the sodium, depending on the product.
Potatoes – A Gift from the Andes
Potatoes were domesticated in the Andean region thousands of years ago and remain deeply connected to Peruvian food culture. Peru is home to an extraordinary diversity of native potato varieties, with different colours, textures and culinary uses. Waxy potatoes are particularly suitable for this recipe because they hold their shape during simmering and absorb the aromatic sauce without falling apart.
Guinea Pigs in Peruvian Food Culture
Guinea pigs, known as cuy, have been raised for food in the Andes for thousands of years, long before the arrival of Europeans. They remain part of traditional food culture in regions of Peru, Ecuador and Bolivia. In Peru, cuy is particularly associated with Andean communities and regional celebrations, although it is not eaten by everyone and is not a universal everyday dish across the country.
Cultural Tradition and Personal Perspective
In many European countries, guinea pigs are primarily regarded as companion animals, which can make the idea of eating them emotionally difficult. In Andean communities where cuy is traditionally raised for food, the cultural relationship is different. Understanding that distinction does not require anyone to change their personal dietary choices. For me, vegan cooking offers a way to explore Peruvian flavours while staying true to my own values and my affection for animals.
Why Add Alcohol-Free Beer?
Beer appears in various Peruvian seco recipes and contributes malty, slightly bitter notes that balance the herbal sauce. My Via Veggie Vegan version uses alcohol-free lager or pilsner instead. Choose a product labelled 0.0% alcohol if complete alcohol avoidance is important, since some products marketed as alcohol-free may still contain trace amounts. Vegetable broth can also replace the beer entirely, although the flavour will be slightly different.
Plant-Based Cream and Nutritional Yeast
Traditional seco does not generally require plant-based cooking cream or nutritional yeast. These ingredients are my personal Via Veggie Vegan additions. The cream softens the intensity of the coriander and chili, while nutritional yeast adds savoury depth. Together, they create a slightly richer sauce without requiring dairy products.
A Nutritional Look at This Vegan Stew
This combination of potatoes, white beans and green peas provides complex carbohydrates, dietary fibre and plant protein. The beans contribute minerals such as iron, magnesium and potassium, while the vegetables and herbs add a variety of micronutrients. Coriander contributes flavour without requiring large amounts of additional salt. The exact nutritional profile depends on the ingredients and portion sizes.