Right outside my kitchen window before I started cooking
It was snowing this morning when I got up for work, then it started raining and got really cold. It made me crave some hearty Chilean food. Porotos con rienda has got to be one of my favorite Chilean dishes because it is just so warm, thick, and just what you need in a cold winter's evening. I really couldn't believe I had not yet made this for my husband, it's a must for all Chilean wives to feed their husbands this hearty dish.
A lot of Americans that I have made this for are always skeptical because of the way it looks, "noodles with beans? That's going to be interesting?", then they stuff their faces with its deliciousness.
Quick Chilean Spanish lesson
Quick Chilean Cooking Lesson
1 lb pinto beans, washed and left soaking over night
1 large onion, minced
1 tbsp minced garlic
1 package of bacon, about 1/2 lb
1 cup chopped cilantro
1 can crushed tomatoes
1 tbsp paprika
1 tbsp cumin
2 buillion (I like the tomato flavored ones)
1 large chuck of banana squash
1/4 package spaghetti noodles
Before you start chopping veggies get the beans going, let them boil.
Saute the onions and garlic, once it's cooked add bacon
Once it's cooked, add the tomatoes, cilantro, and spices. Add salt.
Transfer this mixture to the beans and add the squash pieces and add about 2 cups of water
Let simmer for a looooong time, probably about an hour until beans and squash are soft
Take out squash, smash it with a fork and add back to the soup.
While everything is simmering for a little while longer I like to make a side salad, Chilean style. Just diced tomatoes, sliced onion Julienne style, a little lemon, salt, oil.
The final step is adding the "rope"
After about 2 hours total, the damn thing is ready. It's exhausting being Chilean!