Porotos con Longaniza

Porotos con Longaniza

Recipes with Longaniza Chilena

A Chilean bean stew with longaniza sliced into thick rounds and browned before going into the pot. The cranberry beans (porotos) cook low and slow until they collapse into a thick, starchy broth. The longaniza fat melts into the beans and seasons the whole pot. Cumin ties the sausage and the stew together. A cold-weather lunch that sticks to your ribs.

Prep Time

15 min (plus overnight soak)

Cook Time

90 min

Servings

4

Difficulty

Easy

Ingredients

  • 500g dried cranberry beans (porotos), soaked overnight
  • 3 longaniza chilena sausages, cut into 2cm rounds
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp ají de color (Chilean paprika) or sweet paprika
  • 1 carrot, diced
  • 1 bay leaf
  • Salt and black pepper
  • 2 tbsp vegetable oil
  • 1.5 liters water

Steps

1

Heat oil in a large pot over medium heat. Brown the longaniza rounds on both sides, about 3 minutes total. Remove and set aside.

2

In the same pot, cook the diced onion until soft, about 5 minutes. Add the garlic, cumin, and ají de color. Stir for 1 minute.

3

Drain the soaked beans and add them to the pot with the carrot, bay leaf, and water. Bring to a boil, then reduce to a low simmer. Cover and cook for 60 minutes.

4

Add the browned longaniza rounds back to the pot. Continue simmering uncovered for 20-30 minutes until the beans are tender and the broth has thickened. Season with salt and pepper.

Tips

If you skip the overnight soak, boil the beans hard for 2 minutes, then let them sit in the hot water for 1 hour before cooking. Canned beans work in a pinch but the stew will be thinner. Serve with bread and pebre on the side.