Beans with Reins - Pilar Hernández's Chilean Cuisine
For me, beans with noodles have to be with sausage and chard; that's how my family has always made them.
- 2 cups of cooked beans, reserving the cooking broth
- 1 onion, diced into small cubes
- 1 clove of garlic, finely chopped
- 2 sausages, chopped into slices
- a handful of noodles
- 1 small bunch of chard
- pumpkin, sweet potato, or orange, cut into small cubes
- Celery and carrot or paprika for the sofrito if desired, all finely chopped
- Clean the beans, removing stones or beans that are not in good condition.
- Soak the beans in cold water overnight; drain them the next day. Or, if you forgot to use the information I explain in the introduction.
- In a pot, place the beans in plenty of salted water and cook until soft and cooked, about 40-60 minutes.
- In another pot, place 1 tablespoon of oil and sauté the onion, stirring occasionally, for about 6-8 minutes. Add the garlic, celery, carrot, and bell pepper, if using; cook for 1 minute, stirring; add the sausage and sauté for 2-3 minutes.
- Add the cooked beans and enough water to cover everything, then add the uncooked noodles and squash. Cook over medium heat for 5-7 minutes, or until the noodles are cooked. Add the chopped Swiss chard during the last 2 minutes. Keep an eye on the water level and add more if needed.
- Check that everything is cooked and adjust the seasoning
- Serve hot.
This recipe, like all home-cooked meals, has countless variations. How do you make it? This is one of those dishes that gets better with time, so don't hesitate to prepare it in advance and reheat it over low heat before serving, stirring occasionally. Or, the next day, blend the soup and serve it as a cream of bean soup with croutons. It's a quintessentially Chilean dish—flavorful and hearty. A favorite in winter, although my family also made it in summer because it was one of my uncles' favorites.
Something interesting I learned is that if you forget to soak the beans overnight, you can still cook them that day; just cover them with 3 fingers of boiling water and let them sit for 2 hours, then cook as desired.
Which bean do you recommend in the US?
I generally use canned beans; I recommend cannellini, white kidney, or great northern beans. You can also use fresh frozen speckled butter beans. Dried beans like cranberry or pinto beans are also an option, but they must be cooked first. Tips for cooking legumes are available here.
What type of squash can I use in the USA?
I used a butternut squash, which is sweeter and creamier than the typical Chilean yellow squash. Squash varieties with a flavor more similar to the Chilean one include Hubbard, Turban, and Kabocha. Butternut squash is now available in some Chilean supermarkets. If you find it, buy it; it's delicious in salads, risottos, and soups.
Description
Perfect for a winter day.
