POROTOS GRANADOS (CRANBERRY BEANS STEW - CHILEAN RECIPE)
Provided by Carolina
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Thrash the beans (i.e. remove them from their husks), chop the corns, wash and chop the pumpkin into medium-sized cubes.
- In a large pot, cook with enough hot water to cover the beans and chopped pumpkin, add a little salt and about 4 basil leaves. Cook over medium heat for about 30 minutes.
- Meanwhile make a stir-fry sauce in a pan with oil, onion chopped in squares, garlic, chopped basil, and the remaining spices. It takes about 7 minutes, more or less.
- Meanwhile add the corn to the mixture of beans, and cook for about 5 more minutes.
- Then add the stir-fry sauce that was prepared, stir well and cook for about 3 more minutes.
- Let it stand and serve with basil on top or with "color", which is basically red pepper powder with some lard or melted butter.
POROTOS GRANADOS (CHILEAN BEAN STEW)
This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour.
Provided by Stefanie N
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 53.2 g, Cholesterol 0.4 mg, Fat 3.6 g, Fiber 12 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 356.3 mg, Sugar 6.6 g
POROTOS QUEBRADOS (GREEN BEAN AND PUMPKIN STEW)
From Vegetarian Journal: "a tasty side dish with a thick, stew-like consistency, this flavorful vegetable medley features the famous three sister -- squash, corn, and beans. Many home cooks prepare this cherished stew, and each has a different take on the balance of seasonings that make it taste just right." I listed the recipe as it was printed, but I did make a few minor changes. I nixed the olive oil in favor of a combination of cooking spray and water; I used sweet paprika, since the recipe didn't specify; and I used frozen corn (no need to bother defrosting it). Kabocha can be difficult to find sometimes, but try not to substitute with another winter squash if you can help it -- there really is no comparison for kabocha's wonderful texture and flavor.
Provided by brokenburner
Categories Pumpkin
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Using a firm, heavy-duty chef's knife, cut the squash or pumpkin into bite-sized chunks. Set aside.
- Combine the onions, garlic, and olive oil in a large, deep skillet and saute over high heat for approximately 3 minutes or until the onions are soft and transparent. Add the squash, water, salt, cumin, coriander, paprika, and pepper. Cover the skillet and cook for approximately 12-15 minutes or until the squash is very soft and beginning to break down. Check frequently to make sure there is sufficient water to prevent burning. Add the corn and green beans, cover, and cook for 3-4 minutes or until the beans are softened.
- Transfer the stew to an attractive serving bowl and garnish with the parsley and orange slices at the edge of the bowl.
Nutrition Facts : Calories 163.6, Fat 3.4, SaturatedFat 0.6, Sodium 217.3, Carbohydrate 33.8, Fiber 6.5, Sugar 10.8, Protein 5.2
POROTOS GRANADOS (BEAN STEW)
Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest cutting back on the broth, and add more if it gets too dry.
Provided by Kumquat the Cats fr
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes.
- Add navy beans and broth to pot, then add winter squash and lima beans. Cover and simmer over low heat until squash begins to soften, about 30 minutes. Add up to 1/4 cup water if mixture becomes too dry.
- Stir corn and basil into pot and cook, uncovered, until the corn is tender and sauce is thick, about 5 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 286.1, Fat 6, SaturatedFat 0.9, Sodium 330.6, Carbohydrate 51.2, Fiber 13.2, Sugar 2.4, Protein 11.8
VEGAN ADUKI BEAN PUMPKIN STEW
Make and share this Vegan Aduki Bean Pumpkin Stew recipe from Food.com.
Provided by ShadowFlax
Categories Stew
Time 1h5m
Yield 4-5 cups, 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Place kombu in the bottom of a heavy based pot, add washed and drained aduki beans and 3 cups water.
- Bring to the boil then simmer until beans are tender (approximately 40 minutes). While cooking, you may need to add more water a few times, but do not stir beans!
- When beans are tender add chopped pumpkin making sure that beans are still covered with water.
- Cover and cook for 20 minutes or until pumpkin is tender.
- Using a wooden spoon, mix beans and pumpkin lightly together and add shoyu or tamari to taste.
- Notes:Like lentils and other light beans, aduki do not really need soaking, however for improved digestibility wash and soak with kombu for 2 - 5 hours. Aduki beans (also called adzuki or adanka) are high in protein but very low in the amino acids methionine and cystine, and need to be correctly combined with other grains in order to form a 'complete' protein. Consisting of 68% carbohydrate, 22% protein, 5% fibre and 5% fat, aduki beans are a great addition to the diet. They are also high in iron, B5, B6, magnesium, calcium, potassium, zinc, phosphorus and Vitamin A, but low in sodium.
- Thanks to Sandra Dubs (originally published in Aduki magazine - Spring 2006).
Nutrition Facts : Calories 30.2, Fat 0.1, SaturatedFat 0.1, Sodium 5.9, Carbohydrate 7.5, Fiber 0.6, Sugar 1.6, Protein 1.2
PUMPKIN STEW
This stew is warm, delicious, and comforting for the whole family. it is looked forward to because we only get to eat it when pumpkins are in season. It is cooked and served in the pumpkin shell. I got this recipe out of a family holiday magazine.
Provided by MissAubrieHelena
Categories Stew
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a dutch oven, brown meat in 2 tablespoons oil.
- Add water, potatoes, carrots, green pepper, garlic, onion, salt, and pepper.
- Cover and simmer for 2 hours.
- Stir in bouillon and tomatoes.
- Wash pumpkin; cut a 6-8 inch circle around top stem.
- Remove top and set aside; discard seeds and loose fibers from inside.
- Place pumpkin in a shallow sturdy baking pan.
- Spoon stew into pumpkin and replace the top.
- Brush outside of pumpkin with remaining oil.
- bake at 325 degrees for 2 hours or just until the pumpkin is tender. (Do not overbake).
- Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Nutrition Facts : Calories 729.1, Fat 35.2, SaturatedFat 12.6, Cholesterol 118, Sodium 805.1, Carbohydrate 70.2, Fiber 8.1, Sugar 13.2, Protein 39.7
ENSALADA DE POROTOS VERDES (GREEN BEAN AND TOMATO SALAD)
Make and share this Ensalada de Porotos Verdes (Green Bean and Tomato Salad) recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and trim the green beans.
- Cut them diagonally into 1 1/2 inch pieces.
- Cook the bean in boiling water to cover for about 10-15 minutes, until just tender.
- Drain the beans and set them aside to cool.
- Combine the lemon juice, oil, salt and garlic.
- In a bowl combine the beans and tomato wedges.
- Toss them with the dressing.
Nutrition Facts : Calories 158.8, Fat 10.7, SaturatedFat 1.4, Sodium 595, Carbohydrate 15.6, Fiber 5.4, Sugar 7.5, Protein 3.8
PUMPKIN STEW
This has become a family fall tradition. I was a teenager, many many moons ago, when mom first made this. When I came home from football practice, mom said "your dinner is in the oven." I opened the oven "what the %$#@ is this." It was quite good. Prep time does not include the overnight cooking of the pork.
Provided by RogerOH
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pork roast overnight in crookpot with water.
- Let roast cool and shred Cut top off pumpkin like you would for a Jack-O-Lantern.
- Remove seeds from pumpkin.
- Using a metal spoon, scrap the sides to remove some of the pumpkin meat.
- Dice the pumpkin meat In a large sauce pan, add pumpkin meat, shredded pork, and the remaining ingredients, except the flour, and heat through.
- Add flour to pan and mix.
- Preheat oven to 350 F.
- Spoon mixture into pumpkin shell.
- Put top on pumpkin and place pumpkin in a large pan with one inch of water.
- Bake for 2 hours.
Nutrition Facts : Calories 335.7, Fat 21.9, SaturatedFat 7.3, Cholesterol 80.5, Sodium 709.4, Carbohydrate 11.9, Fiber 0.9, Sugar 6.2, Protein 21.7
POROTOS GRANADOS
"Porotos" is Chile's word for "beans". This is a native Chilean dish. My mother-in-law gave me her version, but I like Ruth Van Waerbeek- Gonzalez' (The Chilean Kitchen) version as well, so this is my own, which is an adaptation of the two. Serve Chilean style with fresh bread and a salad of sliced tomatoes and onion drizzled with olive oil. This is a typical autumn and winter dish at our house.(prep time does not include soaking time for beans.)
Provided by Sernarama
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse beans, place in a large pot with 6- 8 cups water, bring to a boil, turn off the heat and allow beans to soak for one hour.
- Drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.
- In a separate skillet, heat oil and saute onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.
- Add vegetable mixture, corn and paprika to beans.
- Simmer 30 mins, or until beans and squash are tender.
- Add chopped basil and season with salt and pepper to taste.
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