Porotos Granados (Chilean Bean Stew)

Miscellaneous · world favourite.

Ingredients

• 1 tablespoon Olive Oil
• 1 Onion
• 2 cups Butternut Squash
• 1 Can Great Northern Beans
• 1 cup Lima Beans
• 3 Cups Chicken Stock
• 2 cups Sweetcorn
• 2 tbs chopped Basil
• 1 Banana Pepper

Method

1. Heat the pan — Heat the olive oil in a stock pot over medium heat; add the onion and cover.
2. Continue cooking — Cook the onions until soft and translucent, about 5 minutes.
3. Mix together — Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture.
4. Cover and cook — Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
5. Stir — Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more.
6. Serve — Sprinkle the chopped banana pepper over individual portions to serve.

More World Kitchen recipes

• Acaraje black-eyed pea fritters with shrimp filling
• Almojábanas (Colombian Cheese Bread)
• Amok Trey – Cambodian Fish Curry
• Antiguan Breakfast (Chop Up and ‘Saltfish’)
• Apple pie pops
• Arepa