CHILEAN 'POROTOS CON RIENDAS'
This very traditional dish is typically served during winter in Chile. Made with a base of spaghetti and beans, its name- porotos con riendas or "beans with reins"-comes from the resemblance of the pasta to the 'reins' of a horse. For this recipe you can use pinto beans, which makes this a true comfort-food dish.
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 Serving
POROTOS GRANADOS
Provided by Hugh Fearnley-Whittingstall
Categories Soup/Stew Bean Vegetarian Dinner Corn Green Bean Legume Squash Fall Winter Vegan Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 12
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.
POROTOS GRANADOS (CHILEAN BEAN STEW)
This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour.
Provided by Stefanie N
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 53.2 g, Cholesterol 0.4 mg, Fat 3.6 g, Fiber 12 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 356.3 mg, Sugar 6.6 g
POROTOS CON RIENDAS
Steps:
- Soak about 2 cups of cannellini or butter beans overnight, and then bring them to a boil in abundant water with a couple bay leaves and a crushed garlic clove. Cook them on a low, gentle simmer until totally cooked through, which can take anywhere from 45 minutes to several hours, depending on the type of bean and their freshness. In the meantime, chop 1 white or yellow onion, 1 red bell pepper, a couple ribs of celery, and 2-3 carrots into small cubes. Also finely chop 2 cloves of garlic. Peel and chop your squash-aim for 2 cups of large cubes. Heat a good glug of olive oil in a deep pot, add onion and garlic and sauté for 5 minutes at medium heat, until translucent, before adding the rest of the vegetables and, if you're not a vegetarian like I am, 2-3 chorizo, sliced. Continue cooking, stirring to prevent sticking until vegetables begin to soften, around 7 minutes. A word on spices: Though most people who make this dish don't include anything except salt, pepper, and cumin, I find that adding a tablespoon of fresh thyme and some smoked paprika is perfect. A teaspoon of ground cumin and dried oregano can also be a nice addition. To your pot, add the cooked beans along with any extra cooking water, squash or pumpkin, and enough vegetable stock to finish covering the mix (around 1-2 cups). Cover and cook until the squash or pumpkin is nearly soft, around 10 minutes. Bring to a boil, add a handful of spaghetti, broken in half, and cook until noodles are cooked through, another 10 minutes. Season with salt and pepper to taste and serve in big bowls with slices of crusty bread.
POROTOS GRANADOS (BEAN STEW)
Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest cutting back on the broth, and add more if it gets too dry.
Provided by Kumquat the Cats fr
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 286.1, Fat 6, SaturatedFat 0.9, Sodium 330.6, Carbohydrate 51.2, Fiber 13.2, Sugar 2.4, Protein 11.8
More about "porotos con riendas recipes"
CHILEAN WINTER BEAN SOUP OR POROTOS CON RIENDAS
From chileanfoodandgarden.com
Cuisine ChileanCategory SoupsServings 4Total Time 40 mins
- In a saucepan over medium heat, heat 1 tablespoon oil. Add the sausage, cut into slices 1/2 inch thick, and saute for 4 minutes, stirring.
- Add the onion, chopped into small cubes, bell pepper, squash, oregano, paprika, salt, pepper, and bay leaf. Stir. Cook for 10 minutes until the onion begins to brown. Add water if too dry and sticking to the pan.
- Add the beans, do not drain if using canned, and a cup of water. Let warm up. Taste and adjust the seasoning.
BEANS WITH "REINS" (POROTOS CON RIENDAS) RECIPE : SBS FOOD
From sbs.com.au
3.6/5 (118)Servings 6Cuisine South AmericanCategory Main
POROTOS CON RIENDA | TRADITIONAL STEW FROM CHILE
From tasteatlas.com
HOW TO MAKE POROTOS CON RIENDAS (CHILE RECIPE)
From blog.unbound.org
POROTOS CON RIENDAS - CHILEAN BEAN, SQUASH, AND NOODLE …
From bonappetit.com
POROTOS CON RIENDAS - WIKIPEDIA
From en.wikipedia.org
POROTOS CON RIENDA (MEATLESS) RECIPE - MY STAY AT HOME …
From mystayathomeadventures.com
POWTOON - POROTOS CON RIENDAS
From powtoon.com
BAVARIA - POROTOS CON RIENDAS CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.jp
POROTOS CON RIENDAS - POROTOS CON RIENDAS - ABCDEF.WIKI
From fi.abcdef.wiki
POROTOS CON RIENDAS IMAGES, STOCK PHOTOS & VECTORS | SHUTTERSTOCK
From shutterstock.com
CASERO - POROTOS CON RIENDAS CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
POROTOS CON RIENDAS – EAT, PLAY, LOVE
From ourfamilyfoodadventures.com
POROTOS CON RIENDAS | SPECTROOM
From spectroom.com
POROTOS CON RIENDAS IS THE STEW TO END ALL STEWS - YAHOO!
From yahoo.com
POROTOS CON RIENDAS BY FELIPE BARRIGA - PREZI.COM
From prezi.com
THE ULTIMATE CHILEAN POROTOS GRANADOS RECIPE - CHILEAN FOOD GUIDE
From southamericawineguide.com
CHILEAN POROTOS CON RIENDAS SOUP RECIPE - RECIPEZAZZ.COM
POROTOS CON RIENDAS (CHILEAN BEANS WITH REINS) - FRENCH PRESSED …
From 18.211.142.243
POROTOS CON RIENDA - YOUTUBE
From youtube.com
RECIPE FOR POROTOS CON RIENDAS, LA HUMILDE DELICIA #3 // BEANS …
From khalchef.com
RECETA POROTOS CON RIENDA - RECETAS NESTLé
From recetasnestle.cl
CHILEAN POROTOS GRANADOS - JENNIFERSKITCHEN
From jenniferskitchen.com
POROTOS CON RIENDAS BY JUAN FUENTES HENRIQUEZ
From prezi.com
POROTOS CON RIENDAS
From pinterest.co.uk
WHAT DOES POROTOS CON RIENDAS MEAN? - DEFINITIONS.NET
From definitions.net
NATUREZZA - POROTOS CON RIENDAS CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
POROTOS CON RIENDA (HEARTY BEAN AND VEGETABLE STEW RECIPE BY …
POROTOS CON RIENDAS VERSIóN 01 – MI DIARIO DE COCINA
From pinterest.com
WIKIZERO - POROTOS CON RIENDAS
From wikizero.com
POROTOS CON RIENDAS IS THE STEW TO END ALL STEWS - NEWSBREAK
From newsbreak.com
BEANS WITH 'REINS' (POROTOS CON RIENDAS) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POROTOS CON RIENDAS STOCK PHOTO | ADOBE STOCK
From stock.adobe.com
POROTOS CON RIENDAS - LA COCINA CHILENA DE PILAR HERNáNDEZ
From pinterest.com
POROTOS CON RIENDAS. CALORIES AND NUTRITIONAL INFORMATION
From fatsecret.com
POROTOS CON RIENDAS - WEEBLY
POROTOS CON RIENDAS. CALORIES AND NUTRITIONAL INFORMATION
From fatsecret.com
POROTOS CON RIENDAS | DEKAM FAMILY FAVOURITES 2.0
From recipe.kragtbakker.com
HOW TO PRONOUNCE POROTOS CON RIENDAS - DEFINITIONS.NET
From definitions.net
POROTOS CON RIENDAS - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search