Porotos Con Riendas Recipes

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.

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.

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.