🫘 Porotos con riendas

Name: Porotos con riendas
Total time: 75 min
Yield: 4
Cuisine: Chile · Central and southern Chile
Ingredients: 300 g dried beans, soaked overnight; 300 g pumpkin, diced; 1 onion, chopped; 2 garlic cloves; 1 tsp paprika and 1 tsp cumin; 2 tbsp oil; Salt and pepper; For the “reins”: 200 g flour, 1 egg, a pinch of salt, a little water

Origin: Chile · Central and southern Chile

480kcal

per serving · 400 g

120kcal

per 100 g

24 gProtein6 g / 100 g

8 gFat2 g / 100 g

80 gCarbs20 g / 100 g

Porotos con riendas is a Chilean bean stew with pumpkin, onion and long flat strips of noodle. The “riendas” (reins) are the thick ribbons of pasta that trail through the thick, soft beans and give the dish its name. It is hearty, mostly vegetarian and is served hot, often with a little fried onion or chili on top.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: flour

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

beanspumpkinonionflour

Recipe

4 servings75 min

Ingredients

300 g dried beans, soaked overnight
300 g pumpkin, diced
1 onion, chopped
2 garlic cloves
1 tsp paprika and 1 tsp cumin
2 tbsp oil
Salt and pepper
For the “reins”: 200 g flour, 1 egg, a pinch of salt, a little water

Method

Cook the soaked beans in fresh water for about 1 hour until nearly tender.
Make a firm dough from the flour, egg, salt and a little water, rest it 20 minutes, then roll it thin and cut into long ribbons.
Fry the onion and garlic in the oil with paprika and cumin until soft.
Add the onion mix and pumpkin to the beans and simmer for 15 minutes.
Drop the ribbons into the pot and cook for 8–10 minutes until tender.
Season with salt and pepper and serve hot.

How to make it lighter

Beans and pumpkin are filling and high in fibre; keep the oil to one tablespoon.
Shorten the noodles’ share, or use half the dough, and add more pumpkin for volume.
For extra protein, serve with a boiled egg or a small piece of lean meat on the side.

History

This is a traditional Chilean country dish: dried beans are a staple of the cuisine, and the long noodles are said to resemble horse reins, hence the name. It is eaten in the colder months when a filling, warming meal is welcome. Recipes vary by family, and some add a little smoked meat or chorizo, but the basic bean, pumpkin and pasta version is the classic.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →