Step 1

In a large pot, boil the beans in 1 gallon of water until soft, about 1 hour over medium heat or 1 hour 45 minutes over low heat.

Step 2

In a separate pan, caramelize the onions in the oil. Add the garlic puree, salt, cumin, black pepper and the aji panca paste. Then add 1/2 cup water and bring to a simmer. Pour off some of the water from the fully cooked beans. Add the onion mixture to the beans and cook, covered, over low heat for 15 minutes.