From the moment I knew I would become a BUSH’S® Beans ambassador, I’ve been thinking about making this recipe Chilean Winter Bean Soup, and after a few tests, I have come to the perfect recreation of “Porotos con riendas”, or beans with reins made in less than 30 minutes.
September is the month where we celebrate the independence of Chile, and here in the US, it is also the Hispanic Heritage Month, as the many Caribbean and South American countries that were Spanish colonies also celebrate their independence these days.
This dish is not part of the classic cuisine in the celebrations of Chilean Independence Day, but it is a very Chilean dish. Tasty and substantial. 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 and soup will be even tastier. Another common trick is to blend the soup and serve as Cream of beans with croutons.
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A fantastic hearty bean soup.
- 2 Spanish chorizo sausages
- 1 medium onion
- 2 cans of BUSH”S Beans Great Northern Beans in Mild Chili Sauce
- 1 cup of water
- 1 cup cooked spaghetti
- 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, and stir. Cook for 10 minutes until the onion begins to brown.
- Add the beans, do not drain first, and water. Warm up. Taste and adjust the seasoning.
- Add noodles, simmer a few minutes and serve hot.
Keywords: bean soup, chilean cuisine