Best Porotos Quebrados Green Bean And Pumpkin Stew Recipes

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 MIXTOS: MIXED BEAN STEW

Steps:

• In a stockpot, combine the beans, pumpkin, and chicken stock. Bring to a boil. Cook until beans are tender, about 1 hour.
• In a saute pan, render bacon. Add onions, peppers, and carrots. Cook until translucent. Add to the bean mixture. Cook for around 15 minutes.
• In a blender, puree corn and basil. Add the mixture to the beans and cook for 15 minutes, stirring continuously. Season. Serve with paprika oil.
• Heat up the oil and cook the garlic. Strain. Add paprika. Cool.

POROTOS QUEBRADOS (GREEN BEAN AND PUMPKIN STEW)

Steps:

• Using a firm, heavy-duty chef's knife, cut the squash or pumpkin into bite-sized chunks. Set aside.
• Combine the onions, garlic, and olive oil in a large, deep skillet and saute over high heat for approximately 3 minutes or until the onions are soft and transparent. Add the squash, water, salt, cumin, coriander, paprika, and pepper. Cover the skillet and cook for approximately 12-15 minutes or until the squash is very soft and beginning to break down. Check frequently to make sure there is sufficient water to prevent burning. Add the corn and green beans, cover, and cook for 3-4 minutes or until the beans are softened.
• Transfer the stew to an attractive serving bowl and garnish with the parsley and orange slices at the edge of the bowl.

PUMPKIN STEW

Steps:

• In a dutch oven, brown meat in 2 tablespoons oil.
• Add water, potatoes, carrots, green pepper, garlic, onion, salt, and pepper.
• Cover and simmer for 2 hours.
• Stir in bouillon and tomatoes.
• Wash pumpkin; cut a 6-8 inch circle around top stem.
• Remove top and set aside; discard seeds and loose fibers from inside.
• Place pumpkin in a shallow sturdy baking pan.
• Spoon stew into pumpkin and replace the top.
• Brush outside of pumpkin with remaining oil.
• bake at 325 degrees for 2 hours or just until the pumpkin is tender. (Do not overbake).
• Serve stew from pumpkin, scooping out a little pumpkin with each serving.

ENSALADA DE POROTOS VERDES (GREEN BEAN AND TOMATO SALAD)

Steps:

• Wash and trim the green beans.
• Cut them diagonally into 1 1/2 inch pieces.
• Cook the bean in boiling water to cover for about 10-15 minutes, until just tender.
• Drain the beans and set them aside to cool.
• Combine the lemon juice, oil, salt and garlic.
• In a bowl combine the beans and tomato wedges.
• Toss them with the dressing.

SPICY CHICKEN AND PUMPKIN STEW

Steps:

• Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken and sauté for 8 minutes or until browned. Remove chicken from pot and repeat procedure with 1 teaspoon oil and remaining chicken; set aside.
• Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients; sauté for 2 minutes. Stir in pumpkin, water, and coconut milk; bring to a boil.
• Reduce heat and simmer 30 minutes or until pumpkin is tender.
• Return chicken to pan; cook 10 minutes.
• Stir in cilantro.
• Serve over rice.

VEGAN ADUKI BEAN PUMPKIN STEW

Steps:

• Place kombu in the bottom of a heavy based pot, add washed and drained aduki beans and 3 cups water.
• Bring to the boil then simmer until beans are tender (approximately 40 minutes). While cooking, you may need to add more water a few times, but do not stir beans!
• When beans are tender add chopped pumpkin making sure that beans are still covered with water.
• Cover and cook for 20 minutes or until pumpkin is tender.
• Using a wooden spoon, mix beans and pumpkin lightly together and add shoyu or tamari to taste.
• Notes:Like lentils and other light beans, aduki do not really need soaking, however for improved digestibility wash and soak with kombu for 2 - 5 hours. Aduki beans (also called adzuki or adanka) are high in protein but very low in the amino acids methionine and cystine, and need to be correctly combined with other grains in order to form a 'complete' protein. Consisting of 68% carbohydrate, 22% protein, 5% fibre and 5% fat, aduki beans are a great addition to the diet. They are also high in iron, B5, B6, magnesium, calcium, potassium, zinc, phosphorus and Vitamin A, but low in sodium.
• Thanks to Sandra Dubs (originally published in Aduki magazine - Spring 2006).

FIESTA STEW

Steps:

• Combine flour, cumin, chili powder, garlic powder and cinnamon in a large bowl.
• Add the beef cubes and toss to coat.
• Heat the oil in a large, heavy pot over medium-high heat.
• Brown the beef on all sides, in batches if necessary.
• Return all of the beef to the pot and add beef broth and apple juice.
• Cover and simmer over medium heat until the meat is tender, about 1 hour.
• Add the potatoes, onions, diced tomatoes, green chilies, tomato sauce and honey; cook for 20 minutes.
• Add bell peppers and cook for 10 minutes.
• Add the apples and kidney beans, cover and simmer until the apples are tender, about 15 minutes.
• Serve in shallow bowls garnished with parsley and shredded cheese.

PUMPKIN STEW

Steps:

• Cook pork roast overnight in crookpot with water.
• Let roast cool and shred Cut top off pumpkin like you would for a Jack-O-Lantern.
• Remove seeds from pumpkin.
• Using a metal spoon, scrap the sides to remove some of the pumpkin meat.
• Dice the pumpkin meat In a large sauce pan, add pumpkin meat, shredded pork, and the remaining ingredients, except the flour, and heat through.
• Add flour to pan and mix.
• Preheat oven to 350 F.
• Spoon mixture into pumpkin shell.
• Put top on pumpkin and place pumpkin in a large pan with one inch of water.
• Bake for 2 hours.

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.