Ingredients:

• 1 lb white beans
• 2 Bay Leafs
• 1 lb of stew beef (we used chuck roast), cut into 1 inch pieces
• 1 medium orange, juiced
• 4 strips turkey bacon
• 1 medium red onion, chopped
• 4 cloves garlic, chopped
• 3 aji amarillo, deseeded and chopped or rehydrated Aji Amarillo Chile
• 1 teaspoon Ground Cumin
• 4 or 5 leaves kale, chopped
  
• 1 dark beer (about 12 oz)
  
• 1 tbsp olive oil
• 1/2 cup milk
• Ground Black Pepper Medium Grind to taste

Directions:

1. Soak the beans overnight, drain and rinse
2. In a large pot add the beans and enough water to be 1 inch over the beans
3. Add bay leafs and cook on medium to medium high heat for 2 hours
4. In a bowl mix the beef cubes with orange juice and pepper (this is your marinade)
   
5. Cover and refrigerate for one hour
6. In a saucepan, fry bacon on medium high heat until crisp and remove
7. Let drain on paper towels, chop and set aside
8. Add the onion to the saucepan and cook until soft for 5 minutes
9. Add half the garlic and cook 1 minute until fragrant
10. Add the aji amarillo, bacon, cumin, bay leaf and pepper and cook 1 minute or until fragrant
11. Add the contents of the saucepan to the beans stirring well
12. Add milk and stir
13. Bring to a boil, then reduce heat to a simmer, cover and continue to cook
14. Take the beef from the marinade and pat dry with paper towels
15. Heat olive oil in sauté pan and sear the beef on all sides
16. In another heavy pot, add olive oil and heat over medium-high heat
17. Add the onion and cook until soft, about 5 minutes
18. Add the other half of the garlic and the other half of the aji amarillo and cook until fragrant, about one minute
19. Add the meat, beer and kale
    
20. Bring to a boil, turn heat to low, cover and let simmer for 45 minutes or until the meat is tender
21. Serve beans and meat with rice (optional) topped with fresh chopped cilantro
    

Serves: 6

Nutritional Information (per serving):

Calories 523
Protein 33g
Carbs 53g
Fat 19g
Sat Fat 7g
Trans Fat 0g
Fiber 19g
Sodium 193mg
Sugar 3g