Porotos con Riendas (Chilean Beans with Noodles)

Ingredients

• 1 cup Dried Pinto Beans
• 1 medium Onion
• 2 cloves Garlic
• 1.5 cups Pumpkin
• 1 cup Carrots
• 6 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Pepper
• 0.5 cup Fideo Pasta (small noodles)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before, place the 1 cup Dried Pinto Beans in a large bowl and cover with plenty of cold water. Let them soak overnight.
2. 2Drain and rinse the soaked 1 cup Dried Pinto Beans. Set aside.
3. 3Finely chop the 1 medium Onion and mince the 2 cloves Garlic. Cut the 1.5 cups Pumpkin into 2.54 cm cubes. Peel and cut the 1 cup Carrots into 1.27 cm thick rounds.
4. 4Heat the 2 tbsp Olive Oil in a large heavy-bottomed pot over medium heat (176.7°C/175°C). Add the chopped 1 medium Onion and minced 2 cloves Garlic. Cook, stirring occasionally, for 5 to 7 minutes, until the onion is softened and translucent.
5. 5Add the drained and rinsed 1 cup Dried Pinto Beans, the 2.54 cm cubes of 1.5 cups Pumpkin, the 1.27 cm rounds of 1 cup Carrots, the 6 cups Vegetable Broth, 1 tsp Cumin, 1 tsp Paprika, 1 tsp Salt, and 0.5 tsp Pepper to the pot. Stir everything together.
6. 6Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45 to 60 minutes, or until the beans are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Add the 0.5 cup Fideo Pasta to the pot. Stir well and continue to simmer, uncovered, for another 10 minutes, or until the pasta is cooked through and tender. The stew should be thick but still have some liquid.
8. 8Serve the Porotos con Riendas hot.

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