Porotosconpimentonalhornochileanbakedbeanswithpeppers Recipes

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

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.

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.