I have come to the perfect recreation of Porotos con Riendas or beans with reins (no, it doesn’t make sense in Spanish either) made in less than 30 minutes. This Chilean winter bean soup is substantial enough to warm you up on a very cold day.
September is the independence of Chile month, and here in the US, it is also Hispanic Heritage Month since many Caribbean and South American countries that were Spanish colonies also celebrate their independence during this month.
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 the soup will be even 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 or white kidney, or great northern beans. Or fresh frozen shelled speckled butter beans,
You can also use dry beans like cranberries or Pintos but cook them first.
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.
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Porotos con Riendas Winter Bean Soup
A fantastic hearty bean soup.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 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
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, 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.
Notes
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
This is not the real recipe, Bush’s chili beans. No way you can use can bean as a shirt cut, but never CHILI BEANS.
I agree is a little unorthodox, but they do taste awesome. I will add a note.
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.