Porotos Con Pimenton Al Horno Chilean Baked Beans With Peppers Recipes

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 CON MAZAMORRA (CHILEAN VEGETABLE STEW)

Steps:

• Wash and soak the beans overnight. Alternatively boil water, tkae off the the stove and let beans soak in the boiled water for 1 hour.
• Clean and peal the squash, leaving it in large pieces.
• Peel and dice the tomoates, onions, and garlic.
• In a large pot, heat the butter. Saute the onions. When starting to look clear, add the garlic and tomatoes. Cook approximately 5-10 minutes, until everything is heated through and the tomatoes have started developing a creamy texture.
• Season the tomates and onions with cumin, pepper, salt, and paprika.
• Add the beans and pumpkin. Add enough water to cover all the ingredients. Bring to a boil and then simmer until the beans are cooked about 1 hour.
• Take the squash peices out and mash or grind them. Then place back in the pot.
• Grind the corn in a blender or food processor with the basil. Add it to the pot and cook for another 10 minutes or so. The starch from the corn should thicken the stew slightly.
• (Optional) At the end add half a cup of milk product to make things creamy. The fattier the milk product the tastier the beans.

POROTOS GRANADOS

Steps:

• Rinse beans, place in a large pot with 6- 8 cups water, bring to a boil, turn off the heat and allow beans to soak for one hour.
• Drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.
• In a separate skillet, heat oil and saute onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.
• Add vegetable mixture, corn and paprika to beans.
• Simmer 30 mins, or until beans and squash are tender.
• Add chopped basil and season with salt and pepper to taste.

POROTOS CON PIMENTON AL HORNO (CHILEAN BAKED BEANS WITH PEPPERS)

Steps:

• Simmer squash and bell peppers in water for 30 minutes.
• Add beans.
• In a separate pan, saute onion in butter for 7 minutes.
• Add garlic, paprika, salt, pepper and oregano.
• Stir onion mixture into beans.
• Add cheese, bread crumbs and milk.
• Cook for 5 minutes.
• Place into an ovenproof dish.
• Bake for 15 minutes at 375 degrees F.
• Serve.