Beans, porotos,judías, frijoles ,alubias etc. different names to the same, I made this dish with some beans that a friend gave me and is a type of dark beans, but you can use any beans you have or you like.
Only soaked in water all night and cook the following day.
With cheese are something special, believe me.
This recipe is adapted from a chlean recipe that I find iin a little book from Lider recipes, year 2009
Ingredients(4 to 5 servings)
500 grs. cooked dry beans
250 grs. puree pumpkin
1 green pepper in slices
3/4 cup of basil chopped
1 chile pepper chopped without seeds
2 tablespoon of butter
1 tablespoon of flour
1cup of milk
1 medium onion chopped
salt and pepper
1 cup of mozarella cheese in cubes
parmesan cheese to powder
(To prepare the beans)
Place washed beans in a large stock pot. The pot should be no more than 1/4 filled with dry beans. Fill the pot 3/4 of the way with cold water. Allow beans to soak overnight or at least 6-8 hours. Drain soaking water. Rinse beans
Fill pot with soaked beans and fresh water to 3/4 full. Cook over medium heat and allow to boil until tender (About 1 hour)
In the blender make a puree with the middle of cooked beans.
In a bowl mix the beans puree and the pumpkin puree, add the green pepper, the chile pepper and the chopped basil. Reserve.
In a pot melted the butter to medium heat, take out the fire and add the flour, and cook by two minutes.
Add the mik and stir.
Put the pot at heat again, cook until is thick add the the beans mic.
In a frying pan heat 1 tablespoon of butter and cook the chopped onions by 5 to 8 minutes until is clare and cook.Join this mix to the beans .
seasoned with salt and pepper and mix with mozarella cheese in cubes.
Buttered an oven fountain and mepty the beans mix, add some cheese cubes and powder with parmesan cheese.
Bake at medium heat until is golden.
Serve with some salads.