Porotos Mixtos: Mixed Bean Stew
Recipe courtesy Alex Garcia
1 pound dried black eyed peas, soaked overnight in the refrigerator
3/4 pound large dice pumpkin
3 quarts chicken stock
4 slices bacon, sliced
1 white onion, small dice
1 red pepper, small dice
1 carrot, coarsely grated
2 cups fresh corn kernels
10 basil leaves
Salt and freshly ground black pepper
Paprika Oil, recipe follows

In a stockpot, combine the beans, pumpkin, and chicken stock. Bring to a boil. Cook until beans are tender, about 1 hour.

In a saute pan, render bacon. Add onions, peppers, and carrots. Cook until translucent. Add to the bean mixture. Cook for around 15 minutes.

In a blender, puree corn and basil. Add the mixture to the beans and cook for 15 minutes, stirring continuously. Season. Serve with paprika oil.

Paprika Oil:
1 cup vegetable oil
4 garlic cloves crushed
2 tablespoons paprika

Heat up the oil and cook the garlic. Strain. Add paprika. Cool.
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 4 servings
User Rating:5 Stars

Episode#: MP1B65
Copyright © 2006 Television Food Network, G.P., All Rights Reserved