Porotos Con Pimenton Al Horno Chilean Baked Beans with Peppers

Transport your taste buds to the heart of Chile with **Porotos Con Pimentón al Horno**, a hearty dish of Chilean baked beans with peppers that brings bold flavors to the table. This wholesome recipe starts with tender white beans, slow-cooked and simmered in a rich, aromatic sauce infused with smoky paprika, cumin, and a medley of vibrant red and green bell peppers. The dish is topped with optional breadcrumbs for a crispy, golden crust that perfectly complements the earthy, savory filling. Rustic yet comforting, this oven-baked bean casserole is ideal as a standalone main course or a flavorful side dish. Bursting with plant-based protein and vibrant colors, it’s a nourishing option for weeknight dinners or gatherings. Be sure to serve it hot, garnished with fresh parsley for a touch of brightness. Classic Chilean cuisine never tasted so satisfying!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1 cup dried white beans (cannellini or navy beans)
• 6 cups water
• 3 tablespoons olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 2 tablespoons tomato paste
• 1 cup canned diced tomatoes
• 2 cups vegetable stock
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup breadcrumbs (optional, for topping)

Directions

Step 1

Rinse and soak the dried white beans in water for at least 8 hours or overnight.

Step 2

Drain and rinse the soaked beans. Place them in a large pot with 6 cups of fresh water and bring to a boil. Reduce the heat and let the beans simmer for 60-70 minutes, until tender. Drain and set aside.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 5-7 minutes.

Step 5

Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Step 6

Add the diced red and green bell peppers to the skillet and cook for an additional 5 minutes, stirring occasionally.

Step 7

Sprinkle in the paprika and cumin, stirring to coat the vegetables evenly with the spices.

Step 8

Add the tomato paste and mix well, letting it cook for 2 minutes to deepen the flavor.

Step 9

Stir in the canned diced tomatoes and vegetable stock, then bring the mixture to a simmer.

Step 10

Add the cooked beans to the skillet, stirring gently to combine. Season with salt and black pepper to taste.

Step 11

If desired, sprinkle the breadcrumbs evenly on top for a crispy baked crust.

Step 12

Bake the skillet in the preheated oven for 30-35 minutes, or until the top is golden and the mixture is bubbling.

Step 13

Remove the dish from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.

Step 14

Serve warm as a main course or side dish. Enjoy!

Nutrition Facts

Serving size	(2855.7g)

Amount per serving	% Daily Value*
Calories	1662.9

Total Fat 59.1g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 7.5g
Cholesterol 4.8mg	0%
Sodium 4190.1mg	0%
Total Carbohydrate 227.3g	0%
Dietary Fiber 52.0g	0%
Total Sugars 38.2g
Protein 68.7g	0%

Vitamin D 0IU	0%
Calcium 689.3mg	0%
Iron 19.5mg	0%
Potassium 4911.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.0%

Protein: 16.0%

Carbs: 53.0%