Porotos (Chilean Bean Stew)

Ingredients

1 can of Goya Pinto Beans (15.5 oz.)

1 can of Goya Whole Kernel Corn (8oz.) Drained

1 tbsp. of Goya Extra Virgin Olive Oil

½ cup of chopped of Fresh Onions

1 tsp. of Goya Garlic

1 package of Goya Chorizo (3 ½ oz.) Chopped

1 ½ tsp. of Dried Basil

1 Envelope of Goya Sazon with Coriander and Annatto

1 Envelope of Goya Sazon without Annatto

1/2 tsp. of Sugar

1 tsp. of Corn Starch

1 cup of Water

Directions

1. In a hot pan add the oil and cook the onions till translucent, then add the Chorizo and cook for two minutes, add the garlic, seasonings, beans, corn, water and bring it to a boil and cook for 5 minutes. When boils mix the starch with double the amount of water and add that to the soup. Cook till desired consistency.
Serves 4
Origin: Chile

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