Porotos Kidney con Albóndigas

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Porotos Kidney con Albóndigas. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Porotos Kidney con Albóndigas is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. Porotos Kidney con Albóndigas is something that I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Porotos Kidney con Albóndigas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Porotos Kidney con Albóndigas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can have Porotos Kidney con Albóndigas using 23 ingredients and 10 steps. Here is how you can achieve it.

Los porotos Kidney son porotos grandes rojos y cremosos. También llamados rojos, colorados, dark kidney, rojos dark, red kidney #teamcarne #albóndigas #legumbres

Ingredients and spices that need to be Make ready to make Porotos Kidney con Albóndigas:

1. Albóndigas:
2. 200 grs Carne Molida de Vacuno
3. 100 grs Vienesas, Salchichas
4. 50 grs Pan del día anterior
5. 1/4 de Cebolla
6. 1/2 Morrón pequeño
7. 1 Huevo
8. 1/3 cdta Comino Molido
9. 1/3 cdta Cayena en Hojuelas
10. 1/2 cdta Sal
11. Pimienta a gusto
12. Porotos:
13. 1 Tazón Porotos Kidney, Colorados, Rojos Dark
14. 1 Cebolla
15. 1 Morrón Verde
16. 2 Zanahorias pequeñas
17. 2 cdas Aceite
18. 1/2 cda Orégano
19. 1/3 cdta Cayena en hojuelas
20. 1/2 cdta Ají de Color
21. 1/2 cdta Comino Molido
22. Sal y Pimienta
23. Queso Rallado para espolvorear

Steps to make to make Porotos Kidney con Albóndigas

1. Primero dejamos en remojo los porotos la noche anterior. Los cocinamos con poca agua y reservamos para después.
2. Ahora procedemos a preparar las albóndigas. Molemos las salchichas, picamos las verduras y remojamos el pan.
3. Sofreímos la cebolla con el morrón hasta que la cebolla se vea transparente. Aliñamos con la cayena.
4. Estrujamos el pan, lo mezclamos con las carnes, las verduras, los condimentos y el huevo, unimos todo bien.
5. Formamos las albóndigas y las freímos hasta que estén doradas. Reservamos para después.
6. Ahora preparamos los porotos, cortamos la cebolla en pluma, el morrón en rodajas y las zanahorias en medias luna.
7. Apartamos ⅓ de la cebolla, la dejamos en agua con 1 cda. de azúcar la estrujamos un poco y la dejamos en reserva.
8. Freímos las cebollas hasta que estén doradas y agregamos el resto de las verduras, freímos otro poco y agregamos los porotos, dejamos que todo se impregne bien por aproximadamente unos 10 minutos.
9. Finalmente agregámos las albóndigas que teníamos reservadas y cocinamos con olla tapada por unos 10 minutos más.
10. Mientras, estrujamos y lavamos las cebollas que teníamos en remojo, las aliñamos con vinagre, sal y pimienta.
    Procedemos a montar nuestro plato con las cebollas encima y espolvoreado con queso rallado.

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