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.
Visit our collection of Chilean recipes here.
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Chilean Winter Bean Soup or Porotos Con Riendas
(3 votes, average: 5.00 out of 5)
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- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soups
- Method: Stove cooked
- Cuisine: Chilean
Description
A fantastic hearty bean soup.
Ingredients
- 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
Instructions
- 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
yes, I would like to know what kind of seasonings used in this soup ?
Traditionally we use merquén is a mix of smoked chiles, cilantro seeds, salt and pepper. You can buy it from Amazon, or here: http://www.savoryspiceshop.com/spice-blends/mapuche-style-merken-seasoning-merquen-.html
Why aren’t these spices listed within the recipe? Any chance you could list the amounts to use? Many thanks in advance!
They are to taste. And also dependant on the sausage you are using. I use fresh Spanish chorizo and it’s usually very well seasoned, with enough paprika for my taste. You can add (start with 1/4 teaspoon of each) paprika , oregano, salt, and pepper.