Ensalada de Porotos - Bolivian Bean Salad

In Bolivia porotos are beans

In Bolivia porotos are beans

You'll need:

2/3 cup granulated sugar
1 scant teaspoon celery salt
1/2 extra-virgin olive oil
1/2 red wine vinegar or substitute cider vinegar
1/2 onion, thinly sliced
1 pimiento verde (green sweet pepper)
2 cups cooked beans (you can use any beans you prefer, garbanzo beans, lima beans, etc., you can use more than one variety in this dish, though Bolivians use only one: porotos)

How to prepare:
Combine sugar, celery salt, olive oil and vinegars in a saucepan; bring to a boil. Reduce heat and simmer for a while. You can toast sliced pimiento in this, or use it exclusively to add flavour to the beans.

Combine the cooked beans in a large bowl, add pimiento and sliced onion. Toss to blend ingredients. This dish is usually to be served hot, and llajwa is the dressing of choice.

Bolivian Salads    Bolivian Recipes Home Page

Photo copyright: http://es.wikipedia.org/wiki/Archivo:Phaseolus_vulgaris_seed.jpg

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Bolivian Food Forum.