Porotos con Riendas (Version 01)
Porotos con riendas is a traditional Chilean dish that combines hearty beans, tender pumpkin, and pasta, all brought together with flavorful sofrito. This comforting, rustic meal is perfect for colder days and is easy to prepare, especially when you have canned beans on hand. Let’s dive into how to prepare this delicious recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Porotos burros (dry) or canned beans | 1 cup dry (or 2 cans pre-cooked beans) |
| Onion | 1/2 medium, finely chopped |
| Red bell pepper (morrón) | 1 small piece, finely chopped |
| Garlic | 1 medium clove, minced |
| Oil | 1 tablespoon |
| Parsley | To taste |
| Oregano | To taste |
| Salt | To taste |
| Pepper | To taste |
| Chicken bouillon cube (Maggi or similar) | 1/2 cube |
| Pumpkin | 1 cup, peeled and cut into cubes |
| Pasta (Tallarines or spaghetti) | 1 handful, broken in half |
Instructions
1. Preparing Dry Beans
- Soak the beans: If you’re using dried beans, soak them overnight in a large bowl of water. Make sure there’s plenty of water to cover the beans.
- Cook the beans: Drain the soaked beans the next day, then transfer them to a large pot. Cover with hot water, and bring the pot to a boil. Cook for approximately 25 minutes. Keep an eye on the beans to check if they’ve softened.
- Adding pumpkin: When the beans have about 15 minutes left to cook, add the diced pumpkin to the pot.
- Add pasta: When there are 11 minutes remaining, break the pasta in half and add it to the pot. Stir occasionally to prevent sticking.
2. Making the Sofrito
- While the beans, pumpkin, and pasta are cooking, prepare the sofrito. Heat 1 tablespoon of oil in a skillet over medium heat.
- Add the finely chopped onion, red bell pepper, and minced garlic. Sauté for a few minutes until the vegetables soften and release their aromas.
- Season with oregano, salt, and pepper.
- Dissolve half a bouillon cube in a small amount of hot bean-cooking water. Pour this mixture into the skillet with the sofrito and allow everything to simmer for a minute, ensuring all the flavors blend.
3. Combining the Elements
- Once the sofrito is ready, pour it into the pot with the beans, pumpkin, and pasta. Stir well to combine.
- Let the mixture rest for at least 30 minutes before serving to allow the flavors to meld together. The longer it sits, the better it will taste.
4. Using Canned Beans (Alternative)
If you’re using canned beans:
- Cook the pumpkin and pasta separately in a pot of boiling water until tender. Drain once done.
- Drain the canned beans, or if you prefer, keep the liquid for added flavor.
- Add the beans to the pot with the pumpkin and pasta, followed by the prepared sofrito.
- Let everything simmer together for 3 minutes, then turn off the heat. Allow the dish to rest for a few minutes before serving.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Carbohydrates | 45 g |
| Protein | 10 g |
| Fat | 5 g |
| Fiber | 10 g |
| Sodium | 450 mg |
Tips for Success
- Using canned beans: Canned beans are a great time-saver and work perfectly in this recipe. If you keep the liquid, it adds extra flavor, but if you prefer a lighter dish, feel free to discard it.
- Flavor development: As with many soups and stews, this dish gets even better if allowed to rest for a while before serving, giving time for the flavors to deepen and meld together.
- Alternative herbs: If you don’t have fresh parsley, feel free to substitute it with dried parsley or cilantro for a different but equally delicious twist.
Enjoy this classic Chilean dish of Porotos con Riendas and bring a bit of Chilean warmth into your kitchen!
