Chilean Porotos Con Riendas Recipes

CHILEAN 'POROTOS CON RIENDAS'

Steps:

• First soak the pinto beans in cold water overnight. Then drain the beans and place in a medium-sized pot. Cover completely with fresh cold water. Add the salt and cumin powder.
• Cook over medium-high heat until the water begins to boil. Lower the heat and let the beans simmer for 10 more minutes or until soft.
• In a separate medium-sized skillet, heat the shortening until melted. Add the ground paprika or merquén and sauté for one minute. Then incorporate the diced onion and cook for five minutes, stirring occasionally. Stir in the sliced chorizo and garlic. Let cook for three minutes more.
• When the onion and chorizo are golden-brown, transfer them to the pot where the beans are cooking. Add the spaghetti and pumpkin.
• Simmer for 8-10 minutes without covering, until all the ingredients are well cooked.
• Serve immediately.

CHILEAN BEAN SOUP

Steps:

• Heat oil on medium to low heat in skillet. Add onion, garlic, carrots, oregano and paprika and saute gently for 15 minutes until well-cooked and soft. Remove from heat and set aside.
• Place beans in a large soup pot. Add water... at least enough water to cover the beans.
• Defrost squash in microwave enough to remove it from box. Add the squash to the pot with beans.
• Cover pot, stirring as squash defrosts into the soup. Bring to a boil. Then, reduce heat and simmer for about 20 minutes. Water may need to be added during cooking.
• Add sauteed onion mixture to the pot.
• Remove about 1/2 of the mixture with a slotted spoon, place in a large bowl and set aside. With the remaining contents in the pot, blend with hand blender (or used blender or potato masher). Add this mixture back to the pot and stir.
• Stir and salt to taste.
• Saute sausage if desired. You can put it in the soup or serve on side for sausage lovers, giving vegetarians an option with the soup.
• Serve with bread or rolls.

POROTOS GRANADOS (CHILEAN BEAN STEW)

Steps:

• Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
• Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

POROTOS GRANADOS (BEAN STEW)

Steps:

• Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes.
• Add navy beans and broth to pot, then add winter squash and lima beans. Cover and simmer over low heat until squash begins to soften, about 30 minutes. Add up to 1/4 cup water if mixture becomes too dry.
• Stir corn and basil into pot and cook, uncovered, until the corn is tender and sauce is thick, about 5 minutes. Season to taste with salt and pepper.

POROTOS GRANADOS

Steps:

• Heat the oil in a large saucepan or casserole over medium heat. Add the onion and garlic and sauté gently for about 10 minutes, until softened. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
• If using dried beans, drain them after soaking and add to the pan with the stock and bay leaf. Bring to a boil, then lower the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well, and simmer for 10 to 15 minutes, until the squash is just tender, then add the green beans and corn kernels and simmer for another 5 minutes.
• If using canned beans, add the drained, rinsed beans, the squash, bay leaf, and stock at the same time, and simmer until the squash is just tender, 10 to 15 minutes. Then add the green beans and corn kernels and simmer for a further 5 minutes.
• To finish, season well-I use about 1 teaspoon of salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.