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

Provided by Hugh Fearnley-Whittingstall

Categories Soup/Stew Bean Vegetarian Dinner Corn Green Bean Legume Squash Fall Winter Vegan Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 tablespoons canola or olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon sweet smoked paprika
A handful of oregano or marjoram, chopped
3 1/2 ounces/100g small dried beans, such as pinto, navy, or cannellini beans, soaked overnight in cold water, or 1 (14-ounce/400g) can beans, drained and well rinsed
1 quart/liter vegetable stock
1 bay leaf
1 1/2 pounds/750g squash, such as butternut or red kuri, peeled, seeded, and cut into 3/4-inch/2cm chunks
7 ounces/200g green beans, trimmed and cut into 3/4-inch/2cm pieces
Kernels cut from 2 cobs of corn
Sea salt and freshly ground black pepper

Steps:

Heat the oil in a large saucepan or casserole over medium heat. Add the onion and garlic and sauté gently for about 10 minutes, until softened. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
If using dried beans, drain them after soaking and add to the pan with the stock and bay leaf. Bring to a boil, then lower the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well, and simmer for 10 to 15 minutes, until the squash is just tender, then add the green beans and corn kernels and simmer for another 5 minutes.
If using canned beans, add the drained, rinsed beans, the squash, bay leaf, and stock at the same time, and simmer until the squash is just tender, 10 to 15 minutes. Then add the green beans and corn kernels and simmer for a further 5 minutes.
To finish, season well-I use about 1 teaspoon of salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.

POROTOS CON PIMENTON AL HORNO (CHILEAN BAKED BEANS WITH PEPPERS)

Porotos Con Pimenton Al Horno (Chilean Baked beans with peppers) image

Sep 11, 2003 is the 30th anniversary of the US backed coup against the democratically elected government of Salvador Allende. In memory of the 3000 people who were tortured, murdered and who then disappeared, here is a recipe for a simple Chilean dish.

Provided by Missy Wombat

Categories Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups white beans, cooked
1 small winter squash, chopped
2 small red bell peppers, chopped
salt and pepper, to taste
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, chopped
1 teaspoon paprika
1/2 teaspoon oregano
1/2 cup parmesan cheese, grated
1/4 cup breadcrumbs
3 tablespoons milk (optional)

Steps:

Simmer squash and bell peppers in water for 30 minutes.
Add beans.
In a separate pan, saute onion in butter for 7 minutes.
Add garlic, paprika, salt, pepper and oregano.
Stir onion mixture into beans.
Add cheese, bread crumbs and milk.
Cook for 5 minutes.
Place into an ovenproof dish.
Bake for 15 minutes at 375 degrees F.
Serve.

Nutrition Facts : Calories 309.8, Fat 10.3, SaturatedFat 6, Cholesterol 26.3, Sodium 290, Carbohydrate 39.9, Fiber 8, Sugar 3.3, Protein 16.1

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