Guiso de porotos – bean stew with chorizo and pumpkin
White beans slowly simmered with chorizo, bacon, pumpkin and potatoes in a thick, paprika-spiced tomato broth – a cheap, filling winter stew. It is also made with tripe (mondongo), with red beans or with no meat at all.
- 9 h 43Time
- 39 minHands-on
- 4Portions
- 41 gprotein per portion
- 750kcal per portion
Ingredients for 4 portions
- 300 gDried white beans
- ≈ 1.5 lWater
- 2Bay leaves
- 2 tbspRapeseed oil
- 150 gBacon, diced
- 2Spanish chorizos, sliced
- 2Yellow onions, chopped
- 1Bell pepper, red, chopped
- 3 clovesGarlic, chopped
- 2 tspPaprika
- 400 gCrushed tomatoes
- 400 gPumpkin
- 400 gPotato
- 1 cubeBeef stock, crumbled
- to tasteSalt
- to tasteBlack pepper
- 2 tbspParsley, chopped
Method
- The night before, soak the beans in plenty of cold water for at least 8 hours.
- Drain the beans and put them in a large pot with the water and bay leaves. Bring to the boil and skim off the foam.
- Simmer the beans, half covered, for about 1 hour, until almost tender.
- Meanwhile, heat the oil in a frying pan and brown the bacon and chorizo for 5 minutes. Add the onions, pepper and garlic and cook for 8 minutes, until the onion is soft.
- Stir in the paprika and let it sizzle for a few seconds, then add the crushed tomatoes and simmer for 5 minutes.
- Peel the pumpkin and potatoes and cut them into roughly 2 cm cubes.
- Stir the chorizo and tomato mixture, the pumpkin, potatoes and crumbled stock cube into the beans. Season with salt and pepper.
- Simmer uncovered for 30 minutes, stirring now and then, until the potatoes are tender, the pumpkin has partly broken down and the stew has thickened. Add a little hot water if it gets too thick.
- Turn off the heat, sprinkle with the parsley and leave to rest for 5 minutes before serving.
