Porotos Granados (Chilean Bean Stew)
Miscellaneous

Porotos Granados (Chilean Bean Stew)

Ingredients

  • Olive Oil1 tablespoon
  • Onion1
  • Butternut Squash2 cups
  • Great Northern Beans1 Can
  • Lima Beans1 cup
  • Chicken Stock3 Cups
  • Sweetcorn2 cups
  • Basil2 tbs chopped
  • Banana Pepper1
Original Source

Preparation Steps

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.

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.