Porotos Mixtos Mixed Bean 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.

SLOW COOKER BRUNSWICK STEW

Steps:

• To prepare in a slow cooker: Heat the oil in a skillet over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Transfer to a slow cooker. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the cooker, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Turn the cooker on high and cook for 4 hours, or cook on low for 8 hours. Taste and adjust for seasoning with salt and pepper.
• To prepare on the stove: Heat the oil in a large heavy-duty pot over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the pot, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to simmer and cook uncovered, stirring often, until the potatoes and butterbeans are tender and the mixture is thick, about 45 minutes. Taste and adjust for seasoning with salt and pepper.

BRUNSWICK STEW

Steps:

• Bring water and chicken to a boil in a Dutch oven. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans. Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.
• Skin, bone, and shred chicken. Mash reserved beans with a potato masher. Add chicken, mashed and frozen beans, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes. Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 1 additional hour.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SHELLING BEAN STEW

Steps:

• Soak cranberry beans overnight and keep in refrigerator until ready to use.
• Drain the soaked cranberry beans and add to a large pot with about 5 cups of water. Bring to a simmer and cook slowly until the beans are just tender. Drain and reserve.
• Meanwhile in another large pot heat 2 tablespoons of the olive oil over medium heat. Add the diced onion, carrot, celery and minced garlic to the pot along with the pieces of grilled pancetta. Season with salt and pepper and cook the vegetables with the pancetta until soft and caramelized, about 5 to 7 minutes.
• Add the chopped grilled tomatoes to the vegetables and cook for another 3 minutes, breaking the tomatoes up while cooking. Add the thyme, bay leaves, and the veal stock. Let the stock come to a simmer and let reduce by about 20% about 10-15 minutes.
• Add the cranberry beans, black eyed peas, and French flagelot beans to the pot and let simmer slowly for about 10-15 minutes more. Finally, add the fava beans and peas and stir in to warm up. Season with gray salt and pepper and finish by drizzling in all of the remaining olive oil.

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.