Porotos con Rienda

Ingredients

• 1 lb (450g) beef stew meat, cubed 1 lb (450g) beef stew meat, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cups (400g) cranberry beans, soaked overnight and drained 2 cups (400g) cranberry beans, soaked overnight and drained
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (200g) whole wheat pasta, cooked according to package instructions 1 cup (200g) whole wheat pasta, cooked according to package instructions
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 35g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. 3.
   Stir in the paprika, cumin, and dried oregano, coating the meat and onions with the spices.
4. 4.
   Add the soaked and drained cranberry beans to the pot, followed by the beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the Porotos con Rienda hot, ladled over a portion of cooked whole wheat pasta. Garnish with fresh parsley.

Treat your ingredients with care...

• Cranberry beans — Soaking the beans overnight helps to reduce their cooking time and ensures they become tender. Rinse the soaked beans before adding them to the stew to remove any impurities.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a thicker consistency, mash some of the cooked beans with a fork before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Porotos con Rienda hot, with a generous portion of the stew ladled over the cooked whole wheat pasta. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Porotos con Rienda in a deep bowl, allowing the stew to showcase its rich colors and textures. Place a mound of cooked whole wheat pasta in the center and ladle the stew over it. Garnish with a sprig of fresh parsley for an elegant touch.