CFCA serves more than 4,000 sponsored children and elderly in Chile. Our staff members in Valparaiso sent us this recipe for porotos con riendas, or white beans with spaghetti.
The poroto (white bean) dates back to the migrants who came to South America, crossing the Bering Strait, who brought the seed, planting it mostly in Mexico and Peru. This has been one of the greatest sources of protein for the Latin American people. Varieties include black, white, yellow, etc.
This recipe makes 4-5 plates; white beans need to soak overnight.
- 2 cups of white beans (let the white beans rest in water for one night, so the seed can absorb some water and get puffy)
- 2 liters of water
- 2 pounds of Hubbard or butternut squash, cut in small pieces
- 200 grams (about 7 ounces) of Tagliatelle spaghetti, cooked (long, flat strips of pasta like fettucine)
- 300 grams (about 10.5 ounces) of chopped Swiss chard
- 1 tablespoon of olive oil
- Half a small onion
- Half a teaspoon of oregano
- 1 tablespoon of fine chopped red pepper
- 1 tablespoon of butter
- 1 teaspoon of paprika
After soaking the beans, boil them in two liters of water for about two hours.
Add the chopped Hubbard squash, spaghetti and Swiss chard.
In a separate pan, warm the oil and fry the onion. Add the oregano, red pepper, butter and paprika and cook for about 3-4 minutes.
Combine all ingredients, mix and let it cook for another 15 minutes.
Let it rest a few minutes before serving.