Porotoes- Chilean Beans

Porotoes- Chilean Beans

These were served at my first Chilean Asado at Estancia Rio Verde over ten years ago. The fresh pumpkin taste with soft, smooth, white beans cooked with love by Tia Angelica have remained in my memory since. Kids love them.

1 1-lb bag of Great Northern Beans (or the largest white beans you can find).
Cover with water and soak overnight in a large, heavy stock pot (aluminum tends to burn easily). Do not drain.

½ cup of butter
2 medium onions
3 garlic cloves
2 red bell peppers
1 lb of cubed orange or yellow hard winter squash- pumpkin or calabasa are great
1 1-lb bag of frozen corn
2-3 bullion cubes, veggie or chicken to taste
salt and pepper to taste

Saute the butter, onion, and garlic until soft, then add the peppers and saute 2 minutes more. Add the saute mixure and the rest of the ingredients to the big pot of beans and heat slowly until simmering. Cover and cook over low heat 3-4 hours until beans are soft. As the squash softens you mash it in so it creates a creamy orange sauce and the mixture has a texture like baked beans. Add water at any time if too thick, or cook longer if too thin.

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