POROTOS VALDIVIANOS (SUR DE CHILE)

Add 3 cups of porotos to the pressure cooker without soaking.

Add 1/2 vegetable broth cube and cover with water to halfway up the pot.

Cook under pressure for 1 hour.

While the beans are cooking, chop onion, garlic, red bell pepper, and green bell pepper into small cubes.

Sauté the chopped vegetables in a skillet until browned.

Add dried seasonings: paprika, chili powder, salt, complete seasoning, garlic salt, rosemary, parsley, tarragon, oregano, basil, and the other half of the vegetable broth cube to the sautéed vegetables.

Mix well and pour this mixture into the cooked porotos after 1 hour.

In the same skillet, add 3/4 cup of ground beef with a pinch of salt and a drizzle of oil, and brown the meat.

If not using meat, this step can be skipped.

Add the browned meat to the pot with the porotos.

Add 1/2 cup of rice, 1 medium potato cut into cubes, 1 tablespoon of tomato sauce, and 1 bay leaf to the pot.

Add a bit more water to the pot, cover, and bring back to pressure.

Cook under pressure for an additional 20 minutes.

Once done, the zapallo should be soft enough to break apart with a spoon, stir everything, and serve.

Equipment Needed

Spice Level:

Dietary

Allergens