Best Porotos Quebrados Green Bean And Pumpkin Stew Recipes

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 PORK STEW

Steps:

• HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
• ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.

POROTOS GRANADOS

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.

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.

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).

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.