Difference between revisions of "Guacho"
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* [[salt]] and [[pepper]] | * [[salt]] and [[pepper]] | ||
| − | == | + | == Procedures == |
# Wash beans and put in a large pot with plenty of [[water]]. | # Wash beans and put in a large pot with plenty of [[water]]. | ||
# Add 1 tablespoon of [[salt]], and boil until almost tender. | # Add 1 tablespoon of [[salt]], and boil until almost tender. | ||
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# Put a big tablespoonful of "refrito" on top of each serving of guacho. | # Put a big tablespoonful of "refrito" on top of each serving of guacho. | ||
| − | [[Category:Panamanian | + | [[Category:Panamanian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Azuki bean Recipes]] | [[Category:Azuki bean Recipes]] | ||
[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
Latest revision as of 16:36, 16 July 2012
Ingredients
- 1 lb red beans
- 1 lb rice, washed several times
- 1½ lbssalt pork, cubed
- 1 lb. yucca, cut up
- 1 lb ñame, cut up
- 1 sweet pepper, chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 or 4 cloves garlic, mashed
- 1 small can of tomato paste
- salt and pepper
Procedures
- Wash beans and put in a large pot with plenty of water.
- Add 1 tablespoon of salt, and boil until almost tender.
- Add the salt pork and as the water cooks away keep adding more until the beans are cooked.
- Then add the rice, blending it well with the beans and meat.
- About half an hour later add the yucca.
- In another half hour, add the ñame.
- When the ñame is tender, the guacho is ready to serve.
- While the guacho is cooking, make a "refrito" with the remaining vegetables and tomato paste.
- Put a big tablespoonful of "refrito" on top of each serving of guacho.
