Porotos con riendas is a traditional Chilean dish that is hearty and flavorful. It is a stew or soup made with beans, usually cranberry or white beans, seasoned with different herbs and spices. The name “porotos con riendas” translates to “beans with reins” in English, with the “reins” referring to the strips of cooked spaghetti or fettuccine that are added to the dish, creating a rich and comforting stew-like texture.
Porotos con riendas is often served as a main course and is considered a popular comfort food in Chilean cuisine. It is known for its simplicity, affordability, and ability to feed many people. This dish has a vital cultural significance. Tasty and substantial, it is coveted in winter, although in my family, we enjoy it year-round because it was a favorite of many.
The portion size is generous to ensure leftovers. The next day, the flavors will have blended further, making the soup tastier. Another common trick is to blend the soup and serve it as a Cream of beans with croutons the next day.
What beans do you recommend in the US?
In general, I use canned beans. I recommend cannellini, white kidney, or great northern beans. Or fresh frozen shelled speckled butter beans,
What squash can I use in the US?
I used butternut squash, which is sweeter and creamier than the typical Chilean winter squash. Hubbard, Turban, and Kabocha are squash with a flavor similar to the Chilean ones.
You may also like the recipe: Porotos con mazamorra or Chilean Summer Bean Soup.Print
- 2 Spanish chorizo sausages, sliced 1/2″ thick
- 1 medium yellow onion
- 2 cups of cooked white or pinto beans or 2 cans of great northern beans
- 1 cup of water or vegetable broth
- 1 cup cooked spaghetti
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon Mexican oregano
- 1 bay leaf
- 2 cups cubed winter squash, optional
- 1/2 red bell pepper, diced small
- salt and pepper
- In a saucepan over medium heat, heat 1 tablespoon oil. Add the sausage, cut into slices 1/2 inch thick, and saute for 4 minutes, stirring.
- Add the onion, chopped into small cubes, bell pepper, squash, oregano, paprika, salt, pepper, and bay leaf. Stir. Cook for 10 minutes until the onion begins to brown. Add water if too dry and sticking to the pan.
- Add the beans, do not drain if using canned, and a cup of water. Let warm up. Taste and adjust the seasoning.
- Add noodles, simmer a few minutes.
- Serve hot.
I developed this recipe as a BUSH’S® Beans ambassador in 2015.
If using raw spaghetti, add them with the beans and let cook for 9-10 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stove cooked
- Cuisine: Chilean
Keywords: bean soup, chilean cuisine