Chilean Bean, Vegetable & Pasta Stew - Porotos con Rienda
What's the big idea?
This is a hearty, filling "one pot" meal, ideal for warming you up on a cold winter's evening!
I must admit to having been pleasantly surprised by this recipe - when I first looked at it I didn't think it would be anything special, but it really is very tasty indeed.
If we had half a football we'd give it 4½ out of 5!
As an option, use slightly fewer beans and replace with some left over chicken...
Serve with crusty bread.
Our Rating (1 - 5):
Shopping List
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- 2 tins white beans, e.g. cannelini beans, butter beans, haricot beans, black-eyed beans
- 1 tablespoon olive oil
- 1 red pepper, deseeded and chopped
- 1 onion, peeled and finely chopped
- 2 cloves of garlic, crushed
- 4oz spaghetti or other pasta of your choice
- 8oz pumpkin (or other squash) flesh, cut into ½ inch cubes
- 1 teaspoon paprika
- Salt and black pepper
- 1 chicken stock cube
- 1 carrot, peeled and grated
- 1 teaspoon dried oregano
- 4oz chorizo sausage, diced
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What To Do
Place the pumpkin/squash flesh in a large saucepan with enough water to cover it.
Bring to the boil, add the stock cube, reduce the heat and simmer for 30 minutes, or until the pumpkin is almost cooked.
Meanwhile, heat the oil in a frying pan. Fry the chorizo, onion and garlic for 3 minutes.
Add the pepper, paprika, oregano and carrot. Cook, stirring constantly, for 5 minutes.
Add the chorizo mixture and the beans to the saucepan with the pumpkin in. Add salt and pepper to taste.
Bring back to simmering point and add the pasta.
Add more water if necessary to cook the pasta - the dish should be somewhere between a soup and a stew.
Simmer for 10-15 minutes, until the pasta is cooked. Serve in soup bowls.
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