Monday, January 18, 2010

Porotos Con Rienda: Another Chilean Meal


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

Porotos: Beans
Con: With
Rienda: Ropes

Quick Chilean Cooking Lesson

Ingredients

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!


 

22 comments:

LarryLilly said...

I am in love with you.

A dutch oven diva!

A woman that can cook in a dutch oven is a real keeper indeed, HWMBO is one lucky man. Beauty and skill.

Now I assume that the heat source was inside an oven, not charcoal or lump coal, but that is OK, even though its winter it can still be done outdoors, unless your on the 2nd floor of an apartment, so then its not quite so easy.

We have several DO (dutch ovens), my wife knew DO cooking and cast iron skillet skills long before we met and I had been doing DO cooking since my early adult days. We are avid campers and we always have a DO dinner the first night out, then since we take it for that, we use it for several other meals. Since we both lost so much weight we dont use the big 12 inch unless we are entertaining others and even the 10 inch gets lonely. I need to get a smaller 8 inch model.

I will have to try that recipe and I see what your hubbles said about you and pinto beans. LOL

LarryLilly said...

Oh, approx what temperature does this happen at. 350?

cooler, 325?

I would cheat and precook the beans before the camp trip, or even use "dont have a cow woman" canned beans! Then we would have several varieties, red, white navy, mexican style, whatever. And add some chiles for a little heat, maybe top it with some mozzarella, chives at serving for some color.

A single kingsford briquet adds about 25 degrees F to the dance and will last about 30-45 minutes without wind. Wind makes charcoal cooking harder since the coals burn faster and you need to have new ones ready after only 20 minutes. use a chimney starter with just 3 sheets crumpled newspaper under it and a single match. So when you know the heat you want divide by 25 for each briquet, apply 2/3 of the coals to the top and one third on bottom, at 20 minutes later make a new batch of coals, about 1/2 the number used initially since the whole oven is now hot and now you only need to keep the heat going. For roasting or biscuits start out with a preheated oven by applying coals before adding items, then after 15 minutes or so add the meat to brown or the biscuits to cook. To keep biscuits from burning place a preformed use-once aluminum foil pie pan that fits the inside bottom with the rolls on it and then place that on 3 or 4 small evenly sized grape sized stones on top of DO bottom so aluminum pan is held up off the hot bottom. Then the biscuits cook and they dont get burned on their bums.

Dam, I want me some biscuits now!

Gaz in Glasgow said...

I dont want to rain on your parade but even after two hours of cooking I bet your husband would prefer a morning roll with square sausage and tattie scone smothered in brown sauce and a bottle of Irn Bru!

Scotsman said...

SCW: It might be exhausting being Chilean but you need a good hearty food like this if you want to do your morning exercise.

Larry: I cannot deny that on some rare occasions that SCW can act the diva, but a dutch oven diva sadly not as we lack that piece of equipment.

Someday I will have to get one as she has mentioned them a couple of times in the past and how much I would like what comes out of them. Sounds like a hint to me.

What you see in the picture was a large soup pot on the stove.

Gaz: I have to admit some Irn Bru would have been a nice thirst quencher with the chips and hot salsa I had for lunch but the morning roll I would rather have had for breakfast. This meal is definitely ideal for tea.

LarryLilly said...

Looking at the pics from the top down, what must be a rolled edge looks like thick cast iron. It didnt have a handle, but for the kind used in an oven they dont always have them.

Yeah, get her a Lodge Cast Iron Dutch Oven. They can be found online or at most outdoor sporting good stores such as Academy, Bass Pro Shops/Cabelas etc.

If you can use charcoals, get the indoor type, but if you can cook with charcoal the kind of camp stove with feet on the bottom (to lift them up over the coals and the rim on the top for holding them on is great also in an oven.

When we used to cook for large groups we would stack a 14 inch then on top of it a 12 inch then for dessert a 10 inch. That way the coals sitting ontop of the lower unit would heat the unit ontop of it and so on. Cooking like that required faster coal renewal but used overall less coals.

If you get a Lodge unit, make sure to get a lid lifter. Its a special item well worth the cost.

And never use soap and water in one. After the unit is seasonned properly, just a plastic tuffy pad for stuck stuff and paper towels and hot water is all you need. Never allow water to sit in a unit for longer than 10 minutes. Just rinse out when its warm, scrub/cook only with plastic and paper towel dry. then a light coating of vegetable oil, wipped out until dry. last forever. My 12 inch unit is over 25 years old and is better than new.

Some Chilean Woman said...

Larry -Sorry to disappoint you! I wish it was a dutch over, it really looks that way. However, I do know how to cook in one, one of the best gifts I ever received from my ex's friends was a dutch oven full of quarters, it was our pot of gold. I am sad that after we split up he was the one to keep it since it was his friends that gave it to us and not mine. I do want one though, hint hint!

Gaz -thanks for stopping by! I must admit that after two hours of hard labor I am the one with the regrets. Our bed is like a covered wagon, Scotsman is not made for beans. Mmmm, Irn Bru does sound good.

Scotsman -just say it, you're better off with a Chilean than your Irn Bru, I for one am much bubblier.

Scotsman said...

You are definitely bubblier after you've had porotos that's for sure.

Jennifer Julian said...

Thanks so much for this. Was always my favorite as a kid and now I can share this with my non-chilean husband.

Some Chilean Woman said...

Jennifer, thanks for stopping by! I always check out my stats and see that people look up this recipe on my blog but no one ever leaves a comment. I hope it turns out good for you. It's definitely something I had to cook several times before it was perfect.

If you ever want to cook it the easy way, you can always buy the canned pinto beans and they work just as good.

Anonymous said...

I lived in Chile in 2002 and for some reason this dish popped into my mind the other day. Of course, then I couldn't stop craving it and figured I better try and figure out how to make it. Found your recipe and did it last night...turned out so yummy and brought back lots of good memories. Thank you so much!

Some Chilean Woman said...

Thank Anon! Makes me happy to know someone's tried it and that it worked! Glad you enjoyed it. Now I want some myself!

Be sure to check out my 'pantrucas' recipe too, that's my family's favorite. I should be adding another recipe soon, I am thinking some 'charquican' should do it.

The Healthy Hippie said...

"Huevadas po'" <--- I love this!!! I grew up in Chile! my entire family lives there...and I am so happy to have come across your blog!! I needed a traditional recipe for Porotos con Riendas!! Chileno style!! Thanks for sharing!!

The Healthy Hippie said...

Glad to have found a fellow Chilena on Blogger!!! Love the recipe!! exactly what I was looking for! :)

Some Chilean Woman said...

Another Chilean woman blogger, yay!!! If only I blogged more often! I am glad you like the recipe, I think it's pretty damn tasty.

I need to post my porotos granados recipe too...

Welcome!

Anonymous said...

Hola!!! Thank you so much for this recipe. I grew up in Chile, but with Gringo parents so I never learned to make this. With a Chileno husband, though, we both wanted to learn! This is the second time I am using your recipe.:. First time was sooooo good we both wanted some more! Gracias!

Some Chilean Woman said...

Anon Gringa! Thanks for stopping by! So glad to hear you've tried my recipe, not once but twice!

Are you in Chile???? If you are then I would highly recommend you make it with some good Chilean chorizo...oh I want some right now.

Tomas said...

I never thought that I would learn
how to make this dish while being outside of Chile. And making my first attemp with a n English written recipe is even more surprising, but it looks great! After beeing for a couple of months outside of Chile, this seems like a good way to share a little bit of my country with my friends. will tell you how it goes after a couple of days, thanks!

La Llama Trotamundos said...

Hola po, SCW! Here's a Peruvian-Chilean writing from Scotland, have just seen your recipe as I've been craving for this dish for a while and never dared to make it myself. Just shown your post to my soon-to-be mother-in-law and have convinced her to give it a go together this week. She's always happy to add variety to their all-too-British diet, specially if she doesn't have to do the cooking, so this time I'll cook and she'll give the moral support. Wish us luck, then!
And all this because Himself asked why I wasn't that bothered about Heinz baked beans, since everyone loves them. They're alright, said I, but nothing like the porotos con rienda my Chilean gran makes.
So thank you a lot, dear SCW, and wish me luck!
Cheers,
Grazia

Some Chilean Woman said...

Tomas! Now I am thinking Tom & Jerry. Glad I could help! My Spanish writing skills are crap, and I gotta say I don't think I am that interesting to Chileans. Please let me know how your Porotos turn out, I was just talking to my husband about how I haven't made them forever, so this will get me in the mood.

Llama! Nice to meet you! Here I thought we were the only Chilean/Scot couple, maybe we're just too full of ourselves. I hope this recipe is a successful one for you, but damn, you've got Peruvian in you and Peruvians know how to cook so I have full trust that you'll do just fine. Keep me posted.

Tomas said...

Well, I made the dish. And it turned out great! What makes this recipe great for me is that it takes you step by step with pictures of every important moment. Of course I made some little changes, but nothing big, the recipe was very good as it was. Thanks a lot for the time you took writting it. All of my friends enjoyed the meal a lot, and I got some leftovers for the next day. And as they say, porotos con rienda are always better when you eat them one day after preparation.

Anonymous said...

It has been over twenty years since I was last in Chile, and have craved this ever since! Would butternut squash be an acceptable substitution? Also, do you think this would work in a crock pot?

Some Chilean Woman said...

Thanks for stopping by. I love butternut squash and would use it, I would not use Spaghetti squash. And yes, I would cook everything in the crock pot, but not the last step with the noodles since they might get too soft, but that's just my liking, some people like them overcooked. Enjoy!