Chile September 18

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Chile Independence Day

Ferdinand Magellan was the first European to visit what is now Chile. In 1535, Spain completed its invasion of Peru under Francisco Pizarro. Diego de Almagro, one of Pizarro’s aides, went into Chile to look for gold. The gold-hunting expedition spent nearly three years without any and then later withdrew to Peru. In 1540, another of Pizarro’s officers, Pedro de Valdivia, led a second expedition into southern Chile. Valdivia succeeded in establishing several settlements despite fierce resistance from the Araucanians. The only Native American people who were not immediately subdued by the Spanish attack were the Araucanians. In the Spanish colonial era, Chile developed slowly, because it had neither important silver or gold deposits to interest the Spanish nor natives who were willing to do hard labor. Furthermore, it was far from the main centers of Spanish colonization in Peru. Chile supplied Peru with agricultural products, especially wheat. In 1810, Chile took the opportunity free itself from Spanish rule when they learned that the king of Spain had been forced out by Napoleon I of France . On September 18 of that year. The Santiago town council overthrew the colonial governor of Chile on September 18, 1810. This marked the formal establishment of Chile’s independence from Spain. After four years, the Spanish viceroy of Peru reclaimed Chile. Nevertheless, the yearning for independence was already strong.

Porotos Con Riendas

Serves 6

Ingredients:

  • 2 cups dried pinto beans
  • 2 teaspoon salt
  • 2 tablespoon of grape seed oil
  • 1 medium diced onion
  • 2 garlic gloves minced
  • 1 1/2 cups of cubed chorizo or andouille sausage
  • 2 cups of cubed pumpkin
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground paprika
  • 1 teaspoon smoked paprika
  • 1/2 package of spaghetti broken in 3
  • Salt and pepper to taste

Method:

Soak beans overnight, then drain and rinse. In a large soup pot add beans  and salt cover with water and boil on a simmer until beans are tender. In the mean while cook pasta, drain and add a little oil and set aside then in a large fry pan add oil and saute onions until soft add garlic cook for 1 minute then drop in sausage and pumpkin saute for 3 minutes then add spices and herb, saute for 1 minute. When beans are done add  pumpkin mix and simmer for 4 minutes then add pasta, salt and pepper. Enjoy.

Try with:

Pisco Sour or Cabernet Sauvignon from Chile     salud!