Monday, October 4, 2010

Eat In. Porotos con riendas.

As far as I'm concerned this is the perfect fall stew. It has all the delicious conventional ingredients and combines things you normally wouldn't expect in a soup. This super nutritious stew's actually "beans with reins" (like horse reins) for the long spaghetti noodles that are in it.

What you'll need:

1 bell pepper (you choose the color), chopped finely
1 carrot, chopped finely
2-3 cloves of garlic, halved or quartered
1/2 onion, finely chopped
1 cup Great Northern white beans (any beans will do really, but these really compliment the dish)
2 cups squash, cubed
1 packet of spaghetti
4-6 cups vegetable broth

What you'll do:

This is actually quite a process. Neither beans nor squash cook up very fast, so soak the beans overnight, or you can flash prepare them, but that requires a lot of adding water. Separately, boil the squash until just before it's tender. Also, prepare spaghetti in a separate pot.

While this is happening, start sauteing the garlic, onion, carrots, bell peppers, celery, and the now-ready squash, with whatever seasonings of your choosing. Merken works well with this, or even just salt and pepper would be fine.

Add the broth to the sauteed vegetable mix, and noodles, and beans to your discretion.

-- Lauren Williams

Photo credit: Chile al Mundo.

1 comment:

  1. Very nice dish. I had it friends house when in Santiago. It is very nice with tomatoes.