Porotos Granados (Chilean Bean Stew)
Miscellaneous
Ingredients
- - Olive Oil : 1 tablespoon
- - Onion : 1
- - Butternut Squash : 2 cups
- - Great Northern Beans : 1 Can
- - Lima Beans : 1 cup
- - Chicken Stock : 3 Cups
- - Sweetcorn : 2 cups
- - Basil : 2 tbs chopped
- - Banana Pepper : 1
Instructions
1 - Heat the olive oil in a stock pot over medium heat; add the onion and cover.
2 - Cook the onions until soft and translucent, about 5 minutes.
3 - Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture.
4 - Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
5 - Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more.
6 - Sprinkle the chopped banana pepper over individual portions to serve.