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Porotos Granados (Chilean Bean Stew)

By: Stefanie N  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 81 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 285 | Total Fat: 3.6g | Cholesterol: < 1mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by LUMINOUSSOUL 
Delicious, I only changed a few things, I used an heirloom squash variety very similar to... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2009 by VIVNIDHI 
I have never made beans without garlic, ginger or asafoetida. This recipe definitely needs... MORE

 
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