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Ingredients
  • ½ pound dried Peruvian Beans or 1 ¼ cup (soaked overnight)
  • 1 quart vegetable stock
  • 2 cups water
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped ham
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic paste
  • 1 tsp minced jalapeno (optional)
  • ¼ tsp cayenne pepper (optional)
  • salt and pepper to taste
  • garnish with cilantro and chopped red pepper
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