Traditional Chilean summer bean stew.
- 1 fine chopped yellow onion
- 1 teaspoon of paprika
- 2 cups of chopped squash in cubes of 1 cm (butternut or pumpkins)
- 2 cups of corn (frozen) or 4 ears
- 4 cups of shelled beans or 2 cans of Cannellini Beans (I use BUSH’S)
- 2 cups of vegetable broth or water
- 2 – 3 diced tomatoes
- oil, salt, pepper, cumin
- In a medium saucepan, heat over medium-high heat, 1 tablespoon of vegetable oil. Add the paprika. Stir and let cook for 1 minute. Add the onion and cook for 5-8 minutes.
- If using fresh beans: Add the squash, corn, and broth.
- Add beans and tomatoes. Stir. Add salt, pepper, cumin if desired, and a small bunch of basil. Cook covered for 20 minutes or until the beans are cooked. Remove the basil. Adjust the seasoning.
- Serve hot.
If using canned beans: Add the squash, corn, tomatoes, and broth. Stir. Add salt, pepper, cumin if desired, and a bunch of basil. Cook covered for 15 minutes. Drain and wash the beans. Add to the pot and stir. Once hot, turn off, take out the basil and serve.
Keywords: porotos granados, chilean bean stew