Porotos con Riendas (Chilean Beans with Spaghetti)

🛒 Ingredients

• Dry Cranberry Beans (or other red/white beans) 60 g · 204 kcal
• Thin Spaghetti (Fideos) 25 g · 93 kcal
• Chilean Longaniza (or other firm, flavorful pork sausage) 40 g · 128 kcal
• Pumpkin (Calabaza, diced) 60 g · 16 kcal
• Onion, chopped 30 g · 12 kcal
• Garlic, minced 5 g · 8 kcal
• Red Bell Pepper, diced 25 g · 8 kcal
• Vegetable Oil 8 g · 72 kcal
• Water or Vegetable Broth 70 g · 0 kcal

👨‍🍳 Instructions

1. Soak the dry cranberry beans overnight in plenty of cold water, then drain and rinse them well.
2. In a large pot, add the soaked beans with fresh water or vegetable broth and bring to a boil; reduce heat and simmer for 60-90 minutes or until tender.
3. While beans cook, prepare the sofrito: In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and sauté until softened, about 8-10 minutes.
4. Add the minced garlic and cook for another minute until fragrant. Stir in the diced longaniza (or sausage) and cook until browned.
5. Drain any excess fat from the pan, then add the diced pumpkin to the sofrito and cook for about 5 minutes until slightly softened.
6. Add the sofrito mixture and pumpkin to the pot with the cooked beans. Stir in any desired spices like paprika, oregano, and cumin. Simmer for 15 minutes to allow flavors to meld.
7. Break the thin spaghetti into smaller pieces and add them to the pot. Cook for about 8-10 minutes, or according to package directions, until al dente.
8. Season with salt and pepper to taste. Serve hot, optionally garnished with fresh cilantro or parsley.