The name of this delicious Chilean dish comes through the broken corn that is added to the mixture when it is being prepared, which they call Pilco. This dish is mainly consumed in summer in Chile, since most ingredients used abound in this season. Vegetables such as corn and porotos granados are the most used in typical recipes of this beautiful country and rich in gastronomic variety. can or white in common bag and currents. Of course, keep in mind that those of can are already cooked, so you must add them to the end of everything and cook them for a maximum of 10 minutes to absorb the taste of the broth with vegetables that we have made with all the ingredients. That said, keep reading and discover in recipes how to do the Pilco.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to do beans with Pilco: |
| 4 cups of poreos grenados or broken 1 onion 2 tomatoes 2 cups of pumpkin (pumpkin, auyama) 2 cups of vegetable broth 1 bunch of basil 2 choclos (corn, cob) 1 cup of green beans ( beans, vanitas) 1 teaspoon of cumin 2 teaspoons of salt 1 teaspoon of pepper 1 teaspoon of paprika (red paprika) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to do beans with Pilco:
1. Legumes, usually, are soaked all night before preparing them, so you should leave the beans broken down into water during the night. When preparing the porotos recipe with pilco, wash all the vegetables and cut them into pieces between small and medium. Then, heat a tablespoon of oil in a pot mediated over medium heat. When hot, sauté the onion and tomato, add the paprika and cumin. Cook for about 3 minutes while stirring to be done uniformly.
Trick: Remember to break down the beans in case of having them grenades.
2. When the onion is transparent, add the two broth cups, you can use dissolved dust broth in two cups of hot water or homemade vegetable broth. Pour the hot broth into the chopped and stir well to mix the flavors.
3. Add the pumpkin and green beans to the broth and stir. Cover the pot and let everything be cooked for 10 minutes or until the pumpkin is soft.
Trick: If you see that you are running out of broth, you can add boiling water or more vegetable broth so that the beans are not dried to the Pilco.
4. Add the offeled beans to cooking and sprinkle salt and pepper while stirring well so that all ingredients are well mixed. Cook for about 15 minutes or until the beans are almost ready.
5. Add the corn and basil to the pot and stir well so that everything is integrated. Cover the pot again and let the beans to the Pilco for 20 more minutes. The basil you can throw it whole and remove it before serving or cut it and serve it together with the rest of the ingredients.
6. Finally, try that everything is soft, adjust the seasoning and serves hot. This Chilean Pilco bean recipe is delicious and will give you an extra energy.
