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Porotos con Riendas Version 02 (Chilean Bean Stew)
Servings: 4
Total Time: 1 hour
Difficulty: Easy
Cuisine: Chilean
Porotos con Riendas is a traditional Chilean bean stew, hearty and filling with a delicious mix of beans, pumpkin, corn, and pasta. This version of the classic dish is made simple with the option to use canned beans, speeding up the cooking process without sacrificing flavor. The rich sofrito with garlic, basil, and red pepper adds depth and warmth to this satisfying meal.
Ingredients
Ingredient | Quantity |
---|---|
Dried beans (Porotos burros) or canned beans | 1 cup dried (or 2 cans cooked) |
Pumpkin (Zapallo Camote), cubed | 1 cup |
Corn kernels (Choclo), fresh or frozen | 1/2 cup |
Garlic cloves | 1 |
Fresh basil leaves | 6 |
Red bell pepper (Pimentón rojo), chopped | 1 small piece |
Salt | To taste |
Ground cumin | 1/2 teaspoon |
Tomato sauce | 1/3 cup |
Onion, diced | 1/2 |
Olive oil | 1 tablespoon |
Spaghetti or fettuccine, broken in half | A handful (approx. 100g) |
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | 320 |
Protein | 12g |
Carbohydrates | 55g |
Fat | 6g |
Fiber | 8g |
Sodium | 500mg |
Instructions
Step 1: Cooking the Beans
- If using dried beans:
- Soak the beans overnight or for at least 8 hours. Drain and rinse.
- In a large pot, bring the beans to a boil in water, and simmer for around 25 minutes.
- After 10 minutes of simmering, add the pumpkin cubes to the pot.
- When there are 11 minutes left for the beans to cook, add the broken pasta.
- When 5 minutes remain, add the corn kernels. Reserve the mixture once everything is cooked.
- If using canned beans:
- In a separate pot of boiling water, cook the pumpkin cubes, pasta, and corn kernels, following the same timing as above.
- Once everything is cooked, drain and add the canned beans. Reserve.
Step 2: Preparing the Sofrito
- While the beans and vegetables are cooking, heat a tablespoon of olive oil in a pan over medium heat.
- Add the diced onion and cook until translucent and softened, around 3-4 minutes.
- Meanwhile, in a mortar or food processor, crush the garlic with the basil leaves, red bell pepper, salt, and cumin.
- Add the crushed mixture to the onions, stirring to combine. Cook for another minute.
- Add the tomato sauce to the pan and simmer everything together for about 3 minutes.
Step 3: Combining and Serving
- Pour the sofrito mixture into the pot with the beans and vegetables. Stir well to combine all the flavors.
- Allow the dish to rest for about 5 minutes, letting the flavors meld together before serving.
Enjoy your bowl of Chilean comfort food!
Chef’s Tips:
- Feel free to use any kind of beans you prefer, such as white beans or even chickpeas.
- For a more robust flavor, try roasting the pumpkin before adding it to the stew.
- To make this dish even heartier, serve it with a side of crusty bread.