Chilean porotos negros con arroz is a hearty stew of black beans soaked overnight and simmered with a sofrito of onion, garlic, carrot, bell pepper, tomato, oregano, and merkén, the broth and shredded meat from a boiled pork leg, rice, and bay leaves, topped with fried longaniza slices. It takes 12 hours of soaking plus about 2 hours of cooking and serves 4 people.
Black beans were not traditionally common in Chilean cooking, but they are becoming popular thanks to their availability, mild flavor, and high fiber, protein, and folate.
How to Make Chilean Black Beans with Rice?
Like other beans, black beans need to soak for at least 12 hours, and up to 24, to hydrate and cook evenly. The pork is boiled first for broth and meat, then everything cooks together with the beans and rice.
Nutritional Information
Each serving of black beans with rice contains approximately 400 kcal, 40 g of carbohydrates, 15 g of fat, 25 g of protein, 8 g of fiber, 3 g of sugars, 55 mg of cholesterol, and 800 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Porotos Negros con Arroz Recipe
Preparation: 12 hours
Cooking: 120 minutes
Servings: 4 people
Ingredients
- 500 g (1.1 lb) of black beans
- 500 g (1.1 lb) of pork leg (pernil)
- 4 tablespoons of rice
- 2 longanizas (Chilean pork sausages)
- 1 clove of garlic
- 1 carrot
- 1 tomato
- 1 liter (4 1/4 cups) of broth from the pork
- 1/2 onion
- 1/2 red bell pepper
- Olive oil
- Bay leaves
- Oregano
- Merkén
- Fine salt
- Black pepper
- Fresh parsley (optional)
Instructions
- Place the black beans in a large bowl, cover with cold water, and soak overnight, about 12 hours. In a medium pot, cover the pork leg with boiling water, add a teaspoon of salt, bring to a boil, and cook for 60 minutes or until tender. Strain, keep the broth, and shred the meat with a fork.
- In a large skillet, heat a splash of olive oil over high heat, add the chopped onion and garlic, lower to medium heat, and sauté until the onion is translucent. Add the chopped carrot and bell pepper and cook for 5 more minutes. Season with salt, pepper, oregano, and merkén if you like, then add the diced tomato and stir.
- Add the drained beans, the reserved broth, and enough water to cover, plus a teaspoon of salt and 2 bay leaves. Bring to a boil and cook for 30 minutes. Add the rice and the shredded pork and cook over medium heat for another 30 minutes, adding a little water if needed.
- Check the seasoning. Slice the longanizas thinly and fry them lightly in a skillet until they start to brown. Serve the beans hot, topped with the longaniza and, if you like, fresh parsley.
Additional Tips
Salt at the end
Add most of the salt when the beans are nearly done, since salting early can toughen the skins.
Finish with a sofrito
A last-minute sofrito of garlic, merkén, and caramelized onion stirred in just before serving lifts the flavor.
Discard the soaking water
Rinse the soaked beans and cook them in fresh liquid to make them easier to digest.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Pork leg | Shredded chicken breast | 1:1 | Lighter |
| Pork and longaniza | Butternut squash and mushrooms | 1:1 | Vegetarian |
| Longaniza | Smoked paprika | 1 teaspoon | Smoky, meat-free |
| Pot | Pressure cooker | 20 to 25 minutes | Much faster |
Frequently Asked Questions (FAQs)
1. How do I make black beans less gassy?
Discard the soaking water, rinse the beans, and cook them in fresh water; a bay leaf or a pinch of cumin also helps digestion.
2. Can I use a pressure cooker?
Yes. Soaked black beans are usually ready in 20 to 25 minutes once the cooker reaches pressure.
3. How are black beans different from tórtola beans?
Black beans have firmer skins that keep their shape better and a slightly sweeter, earthier flavor.
4. How long does it keep?
3 to 4 days in the refrigerator, and up to 3 months frozen. The flavor improves the next day.
What Are Porotos Negros con Arroz?
Porotos negros con arroz is a Chilean-style black bean and rice stew with pork and longaniza, a hearty one-pot meal inspired by Latin American black bean dishes.
Benefits of Black Beans
Black beans are an excellent source of plant protein and fiber and provide antioxidants, iron, and folate.
Did You Know?
Black beans are known as frijoles negros, caraotas negras, or habichuelas negras in other countries, and are especially popular in Brazil, Cuba, Mexico, Venezuela, and Colombia.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Longanizas de Chillán
- Chilean Porotos Quebrados
- Venezuelan Christmas Pernil
- Chilean Rice with Fried Egg
