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Ingredientes
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2
tazas de frijoles pinto
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1
cucharadita de sal
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1/4
cucharadita de comino
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1/2
cucharadita de ají de color en polvo, paprika o merquén
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1
cucharada de manteca o aceite vegetal
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2
chorizos tipo español rebanado
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2
dientes de ajo picados finos
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1/2
paquete de espaguetis
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1
taza de calabaza naranja cortada en cubos
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-
Remoja los frijoles toda la noche en agua fría. Cuela y coloca en una cacerola mediana. Cubre totalmente con agua fría. Agrega sal y comino.
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Cocina a fuego medio-alto hasta que suelte el hervor. Reduce el fuego y deja cocinar hirviendo suavemente por 10 minutos o hasta que estén blandos.
-
Mientras tanto, en una sartén mediana, calienta la manteca hasta derretir. Agrega el ají de color y cocina por 1 minuto. Agrega la cebolla picada, cocina por 5 minutos, revuelve ocasionalmente. Agrega el chorizo picado y el ajo, y revuelve bien. Cocina por 3 minutos más.
-
Agrega la cebolla y el chorizo dorados a la cacerola donde estas cocinando los frijoles. Agrega los espaguetis y la calabaza.
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Cocina por 8-10 minutos descubierto o hasta que este todo cocido.
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Sirve caliente.
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Consejos de expertos
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consejo 1
Puedes usar calabaza congelada y frijoles de tarro si no tienes mucho tiempo. Parte con el sobrito de cebolla y sigue la receta de la misma manera.
-
consejo 2
Usa frijoles secos del año, tardan menos en cocerse.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
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Este plato es muy tradicional sobre todo durante el invierno en Chile. Son frijoles con espaguetis y el nombre deriva de que los espaguetis parecen riendas de caballo. Puedes usar frijoles pintos, es muy reconfortante.
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© 2024 ®/TM General Mills Reservados todos los derechos
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