Best Porotos Con Pimenton Al Horno Chilean Baked Beans With Peppers Recipes

POROTOS GRANADOS (CHILEAN BEAN STEW)

Porotos Granados (Chilean Bean Stew) image

This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour.

Provided by Stefanie N

Categories Soups, Stews and Chili Recipes Stews

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern beans, rinsed and drained
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped fresh basil
1 banana pepper, chopped

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.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 53.2 g, Cholesterol 0.4 mg, Fat 3.6 g, Fiber 12 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 356.3 mg, Sugar 6.6 g

POROTOS GRANADOS

Porotos Granados image

"Porotos" is Chile's word for "beans". This is a native Chilean dish. My mother-in-law gave me her version, but I like Ruth Van Waerbeek- Gonzalez' (The Chilean Kitchen) version as well, so this is my own, which is an adaptation of the two. Serve Chilean style with fresh bread and a salad of sliced tomatoes and onion drizzled with olive oil. This is a typical autumn and winter dish at our house.(prep time does not include soaking time for beans.)

Provided by Sernarama

Categories Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dried cranberry beans or 1 lb lima beans (cranberry preferred)
3/4 lb banana squash or 3/4 lb winter squash, cubed
1 tablespoon olive oil
1 large onion, chopped
1 medium bell pepper, chopped
1 medium carrot, cubed
2 cups fresh corn kernels
2 tablespoons chopped fresh basil
2 teaspoons paprika
6 cups chicken broth or 6 cups vegetable broth
salt and pepper

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 GRANADOS CON MAZAMORRA (CHILEAN VEGETABLE STEW)

Porotos Granados Con Mazamorra (Chilean Vegetable Stew) image

Translated from a Chilean cookbook. This is a great hearty vegetarian recipe made with navy or white beans. Plus, I like stews with squash. In Chile, the common squashes sold in the market places are very large gourds and pieces of it are sold instead of the entire gourd. The spices listed don't have quantities listed. I usually start with small amounts and add more later, when I can taste it.

Provided by jennyrs

Categories Stew

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

4 lbs navy beans or 4 lbs white beans
1 lb squash (pumpkin or butternut squash work well)
3 cups cooked corn
1 onion
2 garlic cloves
2 large tomatoes (I usually just use a can of tomatoes)
1 teaspoon paprika (approx. 1 teaspoon)
basil
1 tablespoon butter
1 teaspoon cumin (approx.1 teaspoon)
2 teaspoons salt (2 teaspoons)
pepper
1/2 cup cream (I like using evapoated milk best) or 1/2 cup half-and-half (I like using evapoated milk best)

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.

Nutrition Facts : Calories 432.4, Fat 4.5, SaturatedFat 1.6, Cholesterol 6, Sodium 1151.5, Carbohydrate 80.8, Fiber 27, Sugar 5.9, Protein 22.6