Sopa Seca de Menestras (Peruvian Bean and Noodle One-Pot)

Sopa seca — literally "dry soup" — is a Peruvian coastal heirloom technique where pasta or grains are cooked in a richly spiced broth until all the liquid is absorbed, much like a risotto. This version uses canary beans (menestras de frijol canario), Peru's beloved creamy yellow bean, making it a deeply satisfying one-pot weeknight staple passed down through generations of Lima households.

Serves: 4

Ingredients

• 300g (1½ cups) dried canary beans (frijol canario), soaked overnight
• 200g (7 oz) fideos or thin spaghetti, broken into 5cm (2 inch) pieces
• 3 tbsp (45ml) vegetable oil
• 1 large red onion, finely diced
• 4 cloves garlic, minced
• 2 tbsp (30g) aji amarillo paste
• 1 tbsp (15g) aji panca paste
• 1 tsp cumin
• 1 tsp dried oregano
• 2 medium tomatoes, grated or blended
• 1 litre (4 cups) vegetable broth
• Salt and black pepper to taste
• Small bunch flat-leaf parsley, chopped
• 2 hard-boiled eggs, halved (to serve)
• Salsa criolla (thinly sliced red onion, lime juice, coriander) to serve

Instructions

1. Drain soaked beans. Simmer in fresh unsalted water 45-60 minutes until just tender but not falling apart. Drain and reserve.
2. In a wide, heavy pot, heat oil over medium-high heat. Fry the broken fideos, stirring constantly, 3-4 minutes until golden-brown. Remove and set aside.
3. In the same pot, sauté onion 6-8 minutes until soft. Add garlic, aji amarillo paste, aji panca paste, and cumin. Cook 2-3 minutes until fragrant.
4. Add grated tomatoes and oregano. Cook 5 minutes until the sauce thickens and darkens.
5. Add the fried fideos, cooked beans, and broth. Season well. Stir to combine, bring to a boil, then reduce to a low simmer.
6. Cook uncovered 12-15 minutes, stirring occasionally, until the liquid is absorbed and the mixture is dense but not dry. The fideos should be tender and the beans creamy.
7. Fold in half the parsley. Serve topped with hard-boiled eggs, salsa criolla, and remaining parsley.

Cook's Notes: Canary beans are available at Latin grocery stores. Great Northern beans or cannellini are reasonable substitutes. Do not salt the beans during their initial cooking — it toughens the skins. The sopa seca should be moist but not soupy when done.