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 Chilean - Porotos Con Rienda (Hearty Bean And Vegetable Stew)
adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales
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Description
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Ingredients
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- 2 Cups White Beans -- Cooked
- 1 Small Winter Squash -- Chopped
- 1 Cube Chicken Bouillon -- Crumbled
- Salt And Pepper -- To Taste
- 2 Tablespoons Olive Oil
- 1/2 Pound Chorizo -- Chopped
- 1 Medium Onion -- Chopped
- 2 Cloves Garlic -- Chopped
- 1 Medium Carrot -- Chopped
- 1 Small Bell Pepper -- Chopped
- 1 Teaspoon Paprika
- 1 Teaspoon Oregano
- 4 Ounces Spaghetti -- Crushed
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Directions
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Simmer squash and bouillon cube in enough water to cover for 20 minutes. Saute chorizo in oil for 3 minutes. Add onion, garlic, carrot, bell pepper, paprika, oregano, salt and pepper. Saute for 10 minutes. Add beans to the squash, then add the onion mixture to the squash. Simmer for 15 minutes. Add pasta and water if necessary. Simmer for 10 minutes and serve.
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Serves
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4
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Time to Make
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0:00
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