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.

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Porotos con Riendas (Chilean Bean Stew)

Course Dinner, Lunch

Cuisine Chilean, South American

Keyword beans, butternut squash, sausage, soup, spaghetti

Prep Time 10 minutes

Cook Time 35 minutes

Servings 5 people

Author Pedro | French Pressed Kitchen

Ingredients

• 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
• ½ teaspoon salt (we used a Borsari salt blend)
• t tsp Merken more to taste, can sub smoked paprika or chili powder
• 2-3 cups chicken broth more to taste, it will depend on how much water the pasta absorbs
• 1 cup water
• 100 grams spaghetti about 2 servings. We used gluten free rice noodles
• 1 handful chopped basil

Instructions

• 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, merken and the salt, chicken broth and water. Stir and taste the broth. Add additional 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.

Buen provecho

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