If you are in the mood for a hot broth with lots of flavor that will feed the entire family, this is your recipe!
There is nothing better than this dish on a cold day or when it is raining outside. You have to try it, but imagine a broth that is lightly spiced and with a distinctive taste of chorizo. It is delicious and filling and the leftovers keep perfectly on the fridge for a couple of days! Good option to prepare for the week.
This dish is a staple in the Chilean culture. If you like this dish, you may like this other Chilean beans and squash dish, too: Porotos Granados
Chileans love their beans and they have a squash that is similar to butternut which they incorporate in many of their recipes. This dish is no exception, but with the reins twist. Unexpected I know, but delicious. Trust me.
Don’t forget the basil on top. Makes it extra delicious! We also added kale the next day to extend the leftovers a bit.
Porotos con Riendas (Chilean Bean Stew)
- 1 yellow onion, diced
- 1 cup butternut squash 1 inch cubes
- 3 links chorizo, sliced
- 2 cans white butter beans NOT drained! keep the liquid
- 1 teaspoon cumin more to taste
- 1 teaspoon oregano more to taste
- 1/2 teaspoon salt (we used a Borsari salt blend)
- 1 cup chicken broth
- 1 cup water
- 100 grams spaghetti about 2 servings. We used gluten free rice noodles
- 1 handful chopped basil
- Heat pan or pot on medium heat. Add a little oil, chorizo and butternut squash. Cook until the chorizo has released some of the grease. About 5 min.
- Add the onion and cook until translucent. About 8 min.
- Add beans and their liquid. Do not drain!
- Add the cumin, oregano and the salt, chicken broth and water. Stir and taste the broth. Add water, salt or spices to taste.
- Bring to a boil and add the spaghetti. Reduce the heat and simmer for 20 min. The spaghetti doesn't have to be al dente for this recipe, but if you prefer it that way, add the spaghetti a bit later.
- Serve with fresh basil.