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.

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.

POROTOS GRANADOS (CRANBERRY BEANS STEW - CHILEAN RECIPE)

Steps:

• Thrash the beans (i.e. remove them from their husks), chop the corns, wash and chop the pumpkin into medium-sized cubes.
• In a large pot, cook with enough hot water to cover the beans and chopped pumpkin, add a little salt and about 4 basil leaves. Cook over medium heat for about 30 minutes.
• Meanwhile make a stir-fry sauce in a pan with oil, onion chopped in squares, garlic, chopped basil, and the remaining spices. It takes about 7 minutes, more or less.
• Meanwhile add the corn to the mixture of beans, and cook for about 5 more minutes.
• Then add the stir-fry sauce that was prepared, stir well and cook for about 3 more minutes.
• Let it stand and serve with basil on top or with "color", which is basically red pepper powder with some lard or melted butter.

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 (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 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.