Porotos Granados (Chilean Bean Stew) recipe

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Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern beans, rinsed and drained
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped fresh basil
1 banana pepper, chopped

Nutrition Info

285.1 calories
carbohydrate: 53.2 g
cholesterol: 0.4 mg
fat: 3.6 g
fiber: 12 g
protein: 14.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 356.3 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a stock pot over medium heat, add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot, pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.

  2. Stir the corn and basil into the stew, cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

Recipe Yield

6 servings

Recipe Note

This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour.

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