Porotos con Riendas

Hernández’s porotos con riendas combines beans, sliced longaniza, noodles, squash and chard. This version follows her overnight-soak method and selects the optional celery-and-carrot sofrito.

The beans are sorted to remove stones and unsuitable beans, soaked overnight in cold water and strained the next day. They cook in plentiful salted water until soft, about forty to sixty minutes.

In another pot, a tablespoon of oil cooks the chopped onion for six to eight minutes. Finely chopped garlic, celery and carrot cook briefly before the sliced longaniza sautés for two to three minutes.

The cooked beans are added with enough water to cover, followed by raw noodles and cubed orange squash. They cook for five to seven minutes, or until the noodles are cooked; chard cut into strips enters during the final two minutes.

The liquid is watched and more water is added if necessary. Everything is checked for doneness, the seasoning is adjusted and the beans, noodles and vegetables are served hot together.