POROTOS CON RIENDAS
Steps:
- Soak about 2 cups of cannellini or butter beans overnight, and then bring them to a boil in abundant water with a couple bay leaves and a crushed garlic clove. Cook them on a low, gentle simmer until totally cooked through, which can take anywhere from 45 minutes to several hours, depending on the type of bean and their freshness. In the meantime, chop 1 white or yellow onion, 1 red bell pepper, a couple ribs of celery, and 2-3 carrots into small cubes. Also finely chop 2 cloves of garlic. Peel and chop your squash-aim for 2 cups of large cubes. Heat a good glug of olive oil in a deep pot, add onion and garlic and sauté for 5 minutes at medium heat, until translucent, before adding the rest of the vegetables and, if you're not a vegetarian like I am, 2-3 chorizo, sliced. Continue cooking, stirring to prevent sticking until vegetables begin to soften, around 7 minutes. A word on spices: Though most people who make this dish don't include anything except salt, pepper, and cumin, I find that adding a tablespoon of fresh thyme and some smoked paprika is perfect. A teaspoon of ground cumin and dried oregano can also be a nice addition. To your pot, add the cooked beans along with any extra cooking water, squash or pumpkin, and enough vegetable stock to finish covering the mix (around 1-2 cups). Cover and cook until the squash or pumpkin is nearly soft, around 10 minutes. Bring to a boil, add a handful of spaghetti, broken in half, and cook until noodles are cooked through, another 10 minutes. Season with salt and pepper to taste and serve in big bowls with slices of crusty bread.
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