2 cups dried white beans, great northern beans, white kidney beans, cranberry beans, or black-eyed peas
1 teaspoon baking soda
1 chicken bouillon cube, crumbled
salt,to taste
3 tablespoons lard or vegetable oil
1/2 cup finely chopped onion
3 tablespoons red bell pepper
1/4 carrot,peeled and very finely diced
1/4 carrot,peeled and coarsely grated
1 clove garlic,finely minced
1/2 cup long-grain rice paprika oil

Methods:

1. Pick through the beans,and remove any small stones or other foreign objects.Rinse the beans, and place in a large bowl.Add about 2 quarts of cold water,and soak overnight in a cool place.
2. Drain the beans, and place in a heavy pot.Add enough water to cover the beans by 1 inch, and bring to a boil over high heat.Add the baking soda, and boil 1 minute. Drain, and rinse the beans under cold running water.Hold the beans in a bowl of cold water, while you peel them by rubbing them between your palms.
3. Return the beans to the pot. Add enough hot water to cover by 1-1/2 inches. Add the bouillon cube and salt. Bring to a boil over high heat, reduce the heat, and simmer covered until the beans are soft but still hold their shape, 15 minutes.
4. Meanwhile, heat the lard in a small skillet over medium heat.Add the onion, bell pepper, diced and grated carrot, and minced garlic; saute over medium heat until softened and fragrant but not brown, 5 minutes. Season with salt.
5. Add the onion mixture and the rice to the beans; simmer covered until the rice is tender, 20 minutes.Add more water if necessary; the dish should be almost soupy. Taste and adjust the seasonings.
6. Meanwhile, make the paprika oil.
7. To serve,spoon the beans into earthenware bowls or deep plates, and drizzle with the hot paprika oil.

2 lb fresh baby lima beans in the pod OR 3 cups shelled lima beans
3 tbs vegetable oil divided
1 lrg ripe tomato OR 3/4 c peeled seeded chopped tomato and drained
3 lrg fresh basil leaves chopped
4 cup defatted chicken broth or less as needed
1/2 lb pumpkin-squash 1/4-inch cubes
Salt to taste
1 1/2 cup corn kernels
1/2 x red bell pepper very finely diced
1 tbs finely minced fresh basil

Method :

* Shell the lima beans, rinse, and drain.
* Heat 1 tablespoon of the oil in a Dutch oven over medium heat. Add the tomato and chopped basil; cook 3 minutes. Add the beans and add enough chicken broth to cover by 1 inch. Bring to a boil, reduce the heat to low, and simmer covered, 20 minutes.
* Add the pumpkin; simmer until the beans are very tender but still holding their shape, 20 to 30 minutes. (Cooking times will vary according to age and size of beans.) Season generously with salt.
* Meanwhile, puree the corn with a generous cup of the bean cooking liquid in a blender or food processor. Press the puree through a sieve; only the milky part will be used. Discard the solids.
* Stir the corn milk into the beans, and cook, stirring with a wooden spoon, until thickened, 3 to 4 minutes. Taste, and adjust the seasoning.
* Heat the remaining 2 tablespoons of oil in a small pan over medium heat.
* Add the bell pepper, and saute until tender, about 3 minutes. Season with salt.
* Ladle the lima beans into individual earthenware bowls, and top with the bell pepper oil and a sprinkle of minced basil. Serve with crusty bread.

2 kgs. (4lbs.) fresh cranberry beans
¼ cup oil
½ teaspoon paprika
500 grs. (1lb.) butternut squash, peeled and cut in small cubes
2 cups chopped onions
2 garlic cloves crushed
2 fresh ears of corn, kernels only
5 leaves fresh basil
Salt

Methods:

In large saucepan cook beans in plenty of salted water for 1 hour or until tender.Drain and reserve 1 cup of cooking liquid.

In frying pan heat oil and paprika; add squash, onion and garlic and sauté until tender. Add this mixture and rest of ingredients, including reserved cooking liquid, to beans. Cook over low heat 1 hour or until beans are tender and soft. Add some chicken broth if necessary. Add corn 5 minutes before serving and cook. Serve hot with a tomato salad if desired.

How visitors found this page:

• porotos granados
• chilean porotos
• porotos granados recipe

1 pounds Dried black eyed peas; Soak overnight *
2 pounds Winter squash; cubed flesh of **
2 Onions; chopped 6 cloves garlic; minced
1 tablespoon Dried oregano
1 tablespoon Paprika
1 teaspoon Chile powder
½ teaspoon Cumin seeds
½ teaspoon Coriander seeds
3 Bay leaves
¼ teaspoon Black peppercorns
½ small Chili pepper; minced, (depending on how hot you want it), up to 1, up to
2 large Tomatoes; chopped
Salt to taste; ( about 3/4 teaspoon)

Methods:

Bring to a boil for 1 minute, turn off heat and let soak for 1 hour. Drain and rinse peas, cover with water and simmer for 20 minutes.Butternut, buttercup, banana, acorn, pumpkin, etc Bring to a simmer, cook for 30 – 45 minutes, or until all is tender. Then add Corn, cut from 4 cobs fresh or 2 cups frozen sweet corn. Heat through.This is good to cook ahead and serve the next day. Or for the crock pot, soak the peas overnight, then put it all in the crock pot in the morning, (hold off on the salt and corn). Cook on low all day, add corn, heat and serve. You can serve this in bowls by itself with corn bread or crusty French bread or serve it over grains, such as bulgar or rice.

* 2 Cups White Beans — Cooked
* 1 Tablespoon Baking Soda
* 1 Cube Chicken Bouillon — Crumbled
* Salt And Pepper — To Taste
* 3 Tablespoons Olive Oil
* 1 Medium Onion — Chopped
* 1 Medium Bell Pepper — Chopped
* 1 Medium Carrot — Chopped
* 1 Clove Garlic — Chopped
* 1/2 Cup Rice
* 1 Tablespoon Paprika — Mixed With
* 4 Tablespoons Olive Oil

Directions

Saute onion, bell pepper, carrot and garlic in oil for 5 minutes. Season with salt and pepper. Place rice in a large pot, Add 5 cups water and onion mixture. Simmer for 20 minutes. Add beans and simmer for 5 minutes. Drizzle with paprika oil and serve.

How visitors found this page:

• Porotos Granados Con Masa Morra
• porotos pelados

* 2 Pounds Beans — Any Kind, Cooked
* 1 Medium Winter Squash — Cubed
* 1 Cube Chicken Bouillon — Crushed
* 1 Tablespoon Olive Oil
* 4 Slices Bacon — Chopped
* 1 Large Onion — Chopped
* 1 Medium Bell Pepper — Chopped
* 1 Medium Carrot — Grated
* Salt And Pepper — To Taste
* 2 Cups Corn
* 1 Bunch Basil — Chopped
* 1 Tablespoon Paprika
* 6 Cups Chicken Broth

Directions

Saute bacon in oil for 2 minutes.Add onions,bell pepper and carrot.Saute for 5 minutes. Season with salt and pepper. Add squash, saute for 5 minutes. Add remaining ingredients and simmer for 20 minutes. Serve.

* 2 Cups White Beans — Cooked
* 1 Small Winter Squash — Chopped
* 1 Cube Chicken Bouillon — Crumbled
* Salt And Pepper — To Taste
* 2 Tablespoons Olive Oil
* 1/2 Pound Chorizo — Chopped
* 1 Medium Onion — Chopped
* 2 Cloves Garlic — Chopped
* 1 Medium Carrot — Chopped
* 1 Small Bell Pepper — Chopped
* 1 Teaspoon Paprika
* 1 Teaspoon Oregano
* 4 Ounces Spaghetti — Crushed

Directions

Simmer squash and bouillon cube in enough water to cover for 20 minutes. Saute chorizo in oil for 3 minutes. Add onion, garlic, carrot, bell pepper, paprika, oregano, salt and pepper. Saute for 10 minutes. Add beans to the squash, then add the onion mixture to the squash. Simmer for 15 minutes. Add pasta and water if necessary. Simmer for 10 minutes and serve.

* 2 Cups White Beans — Cooked
* 1 Small Winter Squash — Chopped
* 2 Small Red Bell Pepper — Chopped
* Salt And Pepper — To Taste
* 2 Tablespoons Butter
* 1 Medium Onion — Chopped
* 2 Cloves Garlic — Chopped
* 1 Teaspoon Paprika
* 1/2 Teaspoon Oregano
* 1/2 Cup Parmesan Cheese — Grated
* 1/4 Cup Bread Crumbs
* 3 Tablespoons Milk — Optional

Directions

Simmer squash and bell peppers in water for 30 minutes. Add beans. In separate pan, saute onion in butter for 7 minutes. Add garlic, paprika, salt, pepper and oregano. Stir onion mixture into beans. Add cheese, bread crumbs and milk. Cook for 5 minutes. Place into an ovenproof dish. Bake for 15 minutes at 375 degrees. Serve.

* 2 Cups Chickpeas — Cooked
* Salt And Pepper — To Taste
* 1 Medium Bay Leaf
* 2 Tablespoons Olive Oil
* 1 Medium Onion — Chopped
* 2 Cloves Garlic — Chopped
* 1 Medium Carrot — Chopped
* 1 Teaspoon Cumin
* 1 Bunch Swiss Chard Or Spinach — Chopped
* 2 Tablespoons Parsley — Chopped
* 1/4 Cup Parmesan Cheese — Grated
* 2 Cups Chicken Broth

Directions

Saute onion in oil for 3 minutes.Add garlic,carrot,cumin,salt and pepper. Saute for 2 minutes. Add chard, parsley, chickpeas and broth. Simmer for 10 minutes. Sprinkle with cheese and serve.

* 2 Cups Chickpeas — Cooked
* Salt And Pepper — To Taste
* 2 Tablespoons Olive Oil
* 1 Medium Onion — Chopped
* 2 Cloves Garlic — Chopped
* 1 Medium Jalapeno — Chopped
* 1 Teaspoon Cumin
* 2 Cups Chicken Broth
* 4 Ounces Smoked Bacon — Chopped
* 2 Large Egg — Beaten
* 1 Medium Pie Crust

Directions

Saute onion and bacon in oil for 3 minutes. Add garlic, jalapeno, cumin salt and pepper. Saute for 4 minutes. Add broth and chickpeas. Simmer for 5 minutes. Pour chickpea mixture into a pie crust. Pour beaten eggs over and bake at 375 degrees for 25 minutes or until the eggs set and turns golden brown. Serve.