Panamanian-style Porotos con Rienda

Ingredients

In this Panamanian adaptation of Porotos con Rienda, we incorporate Panamanian flavors and ingredients to create a unique twist on the traditional Chilean dish. While the original recipe uses specific Chilean spices and ingredients, we substitute them with Panamanian spices and ingredients to infuse the dish with the flavors of Panama. Additionally, we adjust the cooking techniques to align with Panamanian culinary traditions, ensuring an authentic Panamanian dining experience. We alse have the original recipe for Porotos con rienda, so you can check it out.

• 2 cups (400g) red beans, soaked overnight 2 cups (400g) red beans, soaked overnight
• 1 lb (450g) pork shoulder, cubed 1 lb (450g) pork shoulder, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the pork shoulder and cook until browned on all sides.
2. 2.
   Add the chopped onion, minced garlic, and diced red bell pepper to the pot. Sauté until the vegetables are softened.
3. 3.
   Stir in the diced tomatoes, ground cumin, dried oregano, and bay leaf. Cook for a few minutes until the tomatoes start to break down.
4. 4.
   Drain the soaked red beans and add them to the pot. Pour in the chicken or vegetable broth.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Panamanian-style Porotos con Rienda hot with rice or cornbread.

Treat your ingredients with care...

• Red beans — Soaking the beans overnight helps to reduce cooking time and ensures they cook evenly. Discard the soaking water before adding the beans to the stew.
• Pork shoulder — Trim any excess fat from the pork shoulder before cubing it. This will help to keep the stew lean and flavorful.

Tips & Tricks

• For a spicier version, add a diced jalapeno or a pinch of cayenne pepper to the stew.
• If you prefer a thicker stew, mash some of the cooked beans with a fork or blend a portion of the stew in a blender before serving.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Panamanian-style Porotos con Rienda hot with a side of fluffy white rice or warm cornbread. Garnish with fresh cilantro or chopped green onions for added freshness and color.

Presentation advice

To enhance the presentation, ladle the stew into individual bowls and top with a dollop of sour cream or a sprinkle of grated cheese. Serve with a side of rice or cornbread on a separate plate.