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Chilean Bean, Vegetable & Pasta Stew - Porotos con Rienda

What's the big idea?

This is a hearty, filling "one pot" meal, ideal for warming you up on a cold winter's evening!
I must admit to having been pleasantly surprised by this recipe - when I first looked at it I didn't think it would be anything special, but it really is very tasty indeed.
If we had half a football we'd give it 4½ out of 5!
As an option, use slightly fewer beans and replace with some left over chicken...
Serve with crusty bread.

Our Rating (1 - 5): Bulletpoint Bulletpoint Bulletpoint Bulletpoint

Shopping List

Here's the list of what you need:

  • 2 tins white beans, e.g. cannelini beans, butter beans, haricot beans, black-eyed beans
  • 1 tablespoon olive oil
  • 1 red pepper, deseeded and chopped
  • 1 onion, peeled and finely chopped
  • 2 cloves of garlic, crushed
  • 4oz spaghetti or other pasta of your choice
  • 8oz pumpkin (or other squash) flesh, cut into ½ inch cubes
  • 1 teaspoon paprika
  • Salt and black pepper
  • 1 chicken stock cube
  • 1 carrot, peeled and grated
  • 1 teaspoon dried oregano
  • 4oz chorizo sausage, diced

What To Do

  • Place the pumpkin/squash flesh in a large saucepan with enough water to cover it
  • Bring to the boil, add the stock cube, reduce the heat and simmer for 30 minutes, or until the pumpkin is almost cooked
  • Meanwhile, heat the oil in a frying pan. Fry the chorizo, onion and garlic for 3 minutes
  • Add the pepper, paprika, oregano and carrot. Cook, stirring constantly, for 5 minutes
  • Add the chorizo mixture and the beans to the saucepan with the pumpkin in. Add salt and pepper to taste
  • Bring back to simmering point and add the pasta
  • Add more water if necessary to cook the pasta - the dish should be somewhere between a soup and a stew
  • Simmer for 10-15 minutes, until the pasta is cooked. Serve in soup bowls

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