Chilean Bean Soup

WHAT IS YOUR COMFORT FOOD?

Some say Tomato Soup and Grilled Cheese when combined it’s a little burst of heaven!  Or it could be pot roast with mashed potatoes; great at hitting the spot! I recently asked some friends to play and I can’t wait to share in later posts! I find that for many of us it really does depends on where we come from.

For me, growing up in a Chilean house hold porotos(beans) was alway a great indicator that the colder weather was just around the corner.  Hearing the simmering of the water bubbling and leaving a distinct aroma in the air that made it undeniable that porotos where on the menu for the next day.   When I was younger and maybe to ease the taste a little, my grandmother would always add some kind of sausage to it.  But as I’ve gotten older I have learned to love it, not only because it represent a traditional meal in Chile during its fall, but because well it rocks!  When I think of my childhood and some important moments in them, food was always a part of it.  We were either making it, stressing over it, eating it, and (usually in my case) spilling it in some way shape or form.   But which ever way it’s made porotos are one of my favorites!

 

Nona's Recipe

I usually don't give credit to my mom's cooking as much but I have to admit 
that her porotos are the best I have tasted.Sorry abuelita you get credit
for all the rest though!

 

INGREDIENTS

2 cups pinto beans (left to soak overnight, in the morning they sometimes look like wrinkly- that’s ok)

1 teaspoon salt

1/4 teaspoon cumin powder

1/2 teaspoon paprika

1 whole onion, diced

2 Spanish-style chorizo sausages or Sweet Italian Sausage, sliced

2 garlic cloves, finely diced

1/2 package of spaghetti pasta

1 cup butternut squash, cut into cubes

 

  • 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/sweet sausage 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.

I’m hoping that you give this one a try. Promise it’ll become a favorite too!

 

I’m hoping that you give this one a try.

Promise it’ll become a favorite too!