Porotos a la chacarera
by Patricia Alvarez
My mum had a small stall in a market in Chile but her dream was to have a shop, so I have done that here in Bristol with La Ruca. I have a cafe upstairs with a photo of me and my mum, to remember that it was always her dream. This dish is something we always ate in Chile in the summertime. It always reminds me of home.
Preparation time: eight hours
Cooking time: 1 hour 30 minutes
■ 500g dried pinto■ 2 tbsp olive oil■ 1 large onion■ 1 red pepper■ 2-3 cloves of garlic■ 3 tsp smoked paprika■ 1 tsp chilli powder■ 1 tsp oregano■ 2 courgettes■ 2 sweet potatoes■ 2 tins of sweetcorn■ 1 bunch of fresh basil■ Splash of milk or water■ Flour to thicken, if needed■ Salt, to taste
