My husband’s family is from Chile. Here is a dish I loved from the first time I had it. When I asked for a recipe they just said this and that and a little of this and a little of that with no real amounts? I’ve made this dish up myself and always seems to turn out good.
- 2 – 3 cups of pinto or navy beans
- 3 tbsp olive oil
- 2 large carrots shredded or chopped very fine
- 1 cup chopped onion
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp oregano
- 1 – 1.5 lbs of lean or extra lean ground beef
- 1 acorn squash
- First thing to do is place the beans in a pot of water and soak over night.
- Next day boil the beans in the same water for 1.5 hours. Rinse and drain.
- In another large pot put the olive oil, carrots, onion and saute for 2 minutes.
- Add cumin, salt, pepper, paprika, and oregano and stir in well.
- Add ground beef and cook until beef is done.
- Add enough water in your pot taking into consideration the beans will be added and pasta a little later.
- What I do before adding the acorn squash to the meat mixture is I poke it with lots of holes with a knife and then I place it in a microwaveable dish with some water and microwave it anywhere from 5-8 minutes. You want the squash somewhat soft.
- Take the squash out of microwave and slice in half. Scoop out all the seeds and throw in compost. Scoop out the soft squash in small bite size pieces and place in the meat mixture. One you have it all in there boil for 10 minutes.
- You are now ready to add your spaghetti. Be careful not to add to much. This dish can be as thick as you want or not thick.
- Best serves in bowls.