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Porotos Granados (Chilean Bean Stew) | Daily Dine

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Porotos Granados (Chilean Bean Stew)

Porotos Granados (Chilean Bean Stew)

This hearty Chilean bean stew 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.

View original recipe on allrecipes.com

dinner

0

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Servings: 6

Nutritional Information

Calories:285 kcal

Carbohydrate:53 g

Cholesterol:0 mg

Fat:4 g

Dietary Fiber:12 g

Protein:14 g

Saturated Fat:1 g

Sodium:356 mg

Sugar:7 g

Unsaturated Fat:0 g

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

Instructions

Step 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.
Step 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.