Best 6 Porotos Mixtos Mixed Bean Stew Recipes
In the culinary world, the realm of stews is vast and diverse, with each culture boasting its own unique concoction of flavors and ingredients. Among these remarkable stews, "Porotos Mixtos Mixed Bean Stew" stands out as a vibrant and hearty dish, a tapestry of culinary artistry that weaves together the goodness of various beans, complemented by an array of vegetables and aromatic spices. Whether you're a seasoned chef seeking inspiration or a home cook eager to explore new frontiers of flavor, this article will guide you through the essential steps to create an exceptional Porotos Mixtos Mixed Bean Stew that will tantalize your taste buds and warm your soul.
Let's cook with our recipes!
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
MIXED HERB PESTO PENNE
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. Transfer to a large bowl.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Add the potatoes and cook for 1 more minute. Add the haricots verts and cook until the pasta is al dente, 2 to 3 more minutes. Reserve 1 cup of the cooking water and add it to the pesto. Drain the pasta, then add it to the bowl with the pesto and toss to coat.
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
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 Stew
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 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 Stew
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 MIXTOS: BEAN STEW
Steps:
- In stockpot, combine beans, pumpkin, chicken stock. Bring to boil. Cook til beans tender, about 1 hour. In saute pan, render bacon. Add onion, pepper and carrot. Cook til translucent. Add to beans. Cook about 15 min. In blender, puree corn and basil. Add to beans. Cook 15 min, stirring continuosly. Season. Serve with paprika oil. Paprika Oil: Heat oil and cook garlic. Strain. Add paprika. Cool.
Tips:
- Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
- Use a variety of beans: This will add flavor and texture to the stew. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
- Sauté the vegetables before adding them to the stew: This will help to caramelize them and bring out their flavor.
- Use a flavorful broth: This will add depth of flavor to the stew. You can use chicken broth, vegetable broth, or even beer.
- Season the stew well: Use a variety of spices and herbs to taste. Some good options include cumin, chili powder, garlic, and oregano.
- Simmer the stew for at least an hour: This will allow the flavors to meld and the beans to become tender.
- Serve the stew with a variety of toppings: Some good options include sour cream, guacamole, salsa, and shredded cheese.
Conclusion:
Porotos Mixtos is a hearty and flavorful stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and satisfying meal, give Porotos Mixtos a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love