Porotos Con Pimenton Al Horno Chilean Baked Beans with Peppers
Transport your taste buds to the heart of Chile with **Porotos Con Pimentón al Horno**, a hearty dish of Chilean baked beans with peppers that brings bold flavors to the table. This wholesome recipe starts with tender white beans, slow-cooked and simmered in a rich, aromatic sauce infused with smoky paprika, cumin, and a medley of vibrant red and green bell peppers. The dish is topped with optional breadcrumbs for a crispy, golden crust that perfectly complements the earthy, savory filling. Rustic yet comforting, this oven-baked bean casserole is ideal as a standalone main course or a flavorful side dish. Bursting with plant-based protein and vibrant colors, it’s a nourishing option for weeknight dinners or gatherings. Be sure to serve it hot, garnished with fresh parsley for a touch of brightness. Classic Chilean cuisine never tasted so satisfying!
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Recipe Information
Ingredients
- 1 cup dried white beans (cannellini or navy beans)
- 6 cups water
- 3 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes
- 2 cups vegetable stock
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs (optional, for topping)
Instructions
Rinse and soak the dried white beans in water for at least 8 hours or overnight.
Drain and rinse the soaked beans. Place them in a large pot with 6 cups of fresh water and bring to a boil. Reduce the heat and let the beans simmer for 60-70 minutes, until tender. Drain and set aside.
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the diced red and green bell peppers to the skillet and cook for an additional 5 minutes, stirring occasionally.
Sprinkle in the paprika and cumin, stirring to coat the vegetables evenly with the spices.
Add the tomato paste and mix well, letting it cook for 2 minutes to deepen the flavor.
Stir in the canned diced tomatoes and vegetable stock, then bring the mixture to a simmer.
Add the cooked beans to the skillet, stirring gently to combine. Season with salt and black pepper to taste.
If desired, sprinkle the breadcrumbs evenly on top for a crispy baked crust.
Bake the skillet in the preheated oven for 30-35 minutes, or until the top is golden and the mixture is bubbling.
Remove the dish from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.
Serve warm as a main course or side dish. Enjoy!
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4190 mg | 182% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 38.2 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 689 mg | 53% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4911 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
