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🦋 porotos: making it up as I go
And on every one of these occasions, plus many others as well, the Christ of Elqui's response was simply to recite this verse, as boring already as the menu of a pulperÃa: "I'm very sorry, dear brother, my dear sister, very sorry; but the sublime art of resurrection belongs exclusively to Our Divine Master."
And that is what he said to the miners who arrived caked with dirt, carrying the cadaver of their workmate, just at the moment when he was most full of grace, preaching before the people on what diabolical influence the modern world could wreak on the spirit of even a devout Catholic, a believer in God and the Blessed Virgin Mother. The gang of calicheros broke through the midst of the crowd of worshippers carrying on their shoulders the body of the deceased; clearly dead of a heart attack, they were telling him as they laid the body with care at his feet, stretched out on the burning sand.
Upset, embarrassed, everyone talking at the same time, the rednecks were explaining to him how after they had eaten their lunch, the Thursday plate of porotos burros, the group of them had been on their way down for a drop to drink, to "wet the whistle," and that's when tragedy struck -- their fellow worker, all of a sudden he grabbed at his chest with both hands, he fell to the ground as if hit by lightning -- not even a chance to say so much as help!
The art of resurrection: Chapter 1
I have been wondering about porotos -- it seems to be a Chilean word for "beans" or maybe just for food. Still not sure what preparation porotos burros is (or is it just "stupid beans"/ "just plain beans again"?); but in the course of looking around the net today I found a couple of recipes for porotos granados, a dish which appears to consist of whatever vegetables are around plus beans and winter squash, cooked up together into a stew. I'm game, and so were Ellen and Sylvia; so I made up my own version of porotos granados for dinner tonight. It was tasty! Herewith the recipe I followed, a rough compromise between the different ones I found online and what ingredients were to hand:
Porotos granados
- Cook beans until tender. I used ¾ pound dry of cranberry beans. Cook with dried oregano and bay leaves. Add some salt when they get soft-but-not-tender.
- Peel and chop squash and veggies. I used 1 medium butternut squash and a couple of carrots as well. Fresh corn is a recommended component but is not available to me this time of year; canned or frozen corn probably would have added a lot to the dish as well.
- In a stock pot, saute 9 cloves of garlic, minced, and two chopped onions in a good amount of oil. Season with a tbsp. ground cumin and more oregano. Add squash, veggies, and beans. Add a little water, not enough to cover the vegetables, and cover the pot.
- Let simmer for about 45 minutes, adding water if it gets too dry. When everthing is falling apart, mash it together with a wooden spoon -- it should be about the consistency of lumpy mashed potatoes.
- Serve with a salad of bell peppers and minced cilantro; sour cream and hot sauce make good condiments.
posted evening of Sunday, December 16th, 2012
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