Best Porotos Con Pimenton Al Horno Chilean Baked Beans With Peppers Recipes

CHILEAN 'POROTOS CON RIENDAS'

Steps:

• First soak the pinto beans in cold water overnight. Then drain the beans and place in a medium-sized pot. Cover completely with fresh cold water. Add the salt and cumin powder.
• Cook over medium-high heat until the water begins to boil. Lower the heat and let the beans simmer for 10 more minutes or until soft.
• In a separate medium-sized skillet, heat the shortening until melted. Add the ground paprika or merquén and sauté for one minute. Then incorporate the diced onion and cook for five minutes, stirring occasionally. Stir in the sliced chorizo and garlic. Let cook for three minutes more.
• When the onion and chorizo are golden-brown, transfer them to the pot where the beans are cooking. Add the spaghetti and pumpkin.
• Simmer for 8-10 minutes without covering, until all the ingredients are well cooked.
• Serve immediately.

POROTOS CON PIMENTON AL HORNO (CHILEAN BAKED BEANS WITH PEPPERS)

Steps:

• Simmer squash and bell peppers in water for 30 minutes.
• Add beans.
• In a separate pan, saute onion in butter for 7 minutes.
• Add garlic, paprika, salt, pepper and oregano.
• Stir onion mixture into beans.
• Add cheese, bread crumbs and milk.
• Cook for 5 minutes.
• Place into an ovenproof dish.
• Bake for 15 minutes at 375 degrees F.
• Serve.

BAKED BEANS AND PEPPERS

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
• Place a large cast-iron skillet over medium heat until hot, then add the bacon and fry until almost crisp, 10 to 12 minutes. Remove to a paper towel-lined plate and set aside.
• Add the onion and peppers to the same skillet to cook in the bacon grease until tender, about 5 minutes. Add the pork and beans, barbecue sauce, brown sugar, vinegar, jalepenos, mustard, salt and pepper, then stir to combine. Bring to a simmer, then transfer to the prepared baking dish. Cut the bacon into large pieces and place on top of the beans. Transfer to the oven to cook until bubbly and syrupy, about 2 hours.

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.