A classic recipe hailing from southern Chile, though cherished throughout the country, especially comforting during winter days.
Contents
Nutritional Information
Each serving of Chilean porotos con mote contains approximately 420 calories, 65 g of carbohydrates, 12 g of fats (4 g of saturated fats), 18 g of proteins, 14 g of fiber, 6 g of sugars, and 520 mg of sodium.
How to make Porotos con Mote?
The preparation of “porotos con mote” (beans) requires a bit of time, but the result is a delicious blend that’s well worth it. Here’s how to make this traditional recipe.
Preparation: 30 minutes
Cooking: 60 minutes
Servings: 4 people
Ingredients
- 400 g white beans
- 2 tablespoons butter
- 2 cups cooked wheat “mote”
- 2 carrots, diced
- 2 bay leaves
- 1 ½ liters of water
- 1 ½ cups pumpkin, diced
- 1 onion, diced
- ½ red bell pepper
- ½ teaspoon garlic powder
- Fresh basil
- Oregano
- Aji de color or merkén
- Salt
- Pepper
Preparation Steps
- In a large bowl, reserve the beans, cover with plenty of water, and soak for at least 12 hours. Then, remove impurities and rinse. Set aside.
- In a medium pot, boil the wheat “mote” in plenty of water for about 30 minutes or until tender. Strain, cool, and set aside.
- In a large pot, add the soaked beans and cover with cold water, add a teaspoon of salt, bring to a boil, and cook over medium heat for about 40 minutes or until tender. Add the pumpkin and “mote,” stir with a wooden spoon to integrate, and continue cooking for another 20 minutes or until everything is well-cooked.
- In a medium skillet, add butter and heat over high heat until melted. Add the onion, carrots, and chopped pepper, and sauté for about 5 minutes. Season to taste, add garlic, oregano, aji de color or merkén, and bay leaves, and incorporate everything into the pot with the beans, stirring to integrate aromas and flavors.
- Serve “porotos con mote” immediately, piping hot, topped with parsley and basil.
Tips for cooking homemade beans
- Soak the beans fully covered in cold water and rinse them before cooking with fresh water.
- Ideally, serve “porotos con mote” in preheated clay dishes and optionally accompany them with a freshly made Chilean salad or pickled onions.
Frequently Asked Questions (FAQ)
Can I make it without soaking the beans overnight?
Soaking the beans is highly recommended, as it reduces cooking time and improves texture and digestibility. If you forget, you can use a quick-soak method, but the flavor and consistency may not be exactly the same.
What type of beans works best for porotos con mote?
Traditional Chilean recipes usually use white beans such as navy beans or cannellini beans, as they cook evenly and absorb the flavors of the broth very well.
Can I substitute mote with another grain?
While wheat mote gives the dish its authentic texture and flavor, you can substitute it with pearl barley or cooked wheat berries if mote is not available, keeping in mind that the result will be slightly different.
Is porotos con mote suitable for vegetarians?
Yes, this dish is naturally vegetarian when prepared as written. For a vegan version, simply replace the butter with vegetable oil or plant-based margarine.
How should leftovers be stored and reheated?
Store leftover porotos con mote in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a bit of water if needed to restore its original consistency.
Did you know?
If you’re familiar with using a pressure cooker, you can opt for this faster cooking alternative, although it requires some experience to determine the exact cooking time. Enjoy this delicious Chilean recipe!
