Recipe 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."
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yellow onion, chopped
cubed butternut squash
1 (15 ounce) can
great Northern beans, rinsed and drained
frozen lima beans
chopped fresh basil
banana pepper, chopped
Delicious, I only changed a few things, I used an heirloom squash variety very similar to butternut squash that I picked up at my local farmer's market and I used cannelini beans and pinto beans, veggie broth instead of chicken broth and I seasoned it with paprika and cumin in a 2 to 1 ratio. Delicious with a little bit of pepper for a kick. I will definitely make this again as it was very tasty and healthy. Even my boyfriend loved it and was asking me to make it again before we even finished eating the first batch! Wonderful sweet/spicy flavor with the added paprika and cumin. Thank you for this recipe!
I have never made beans without garlic, ginger or asafoetida. This recipe definitely needs some garlic.
Very nice stew! I have made this as-written, and again with the variation suggested in the reviews, and it just keeps getting better! My dad is Chilean so it is fun to make this for the family. Thanks!
A good base recipe for a hearty stew. I used dried lima beans and omitted the canned great northern beans, and I suggest adding 2-4 diced tomatoes, 1/4 C dry white wine, and 1 clove garlic for a more authentic flavor.
Iam Chilean, this dish is very popular in Chile. The way I make it is I boil the lima beans (no other kind of beans should be added) and squash with salt, chicken buillon and basil, in an other pan I brown onions garlic, salt and more basil in oil (chilean people uses fat to brown it(from bacon tastes great) and add it to the soup, put the corn and basil(yes, more basil) in the food processor and add it tho the soup cook for 25 minutes more and is ready. add more salt if necessary.
SO tasty. I added coriander in the beginning and fresh cilantro and a ton of basil toward the end. Yum!
I added garlic and omitted the northern beans. It tastes just like I had it in Chile.
If you want to speed up the cooking time, you can use a blender to blend the chicken stock with the raw onions and squash (yes you'll change the flavor when you don't saute the onions, but it's a huge time saver not to chop and saute them and if you have picky kids or adults, it's a nice way to hide the onions). Once those are pureed it's only a matter of heating up the soup. My family thought it tasted "fresh." However, the recipe benefits from salt and pepper to taste, plus garlic (which we added once we found it needed it).
* Percent Daily Values are based on a 2,000 calorie diet.
Porotos Granados (Chilean Bean Stew)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 32
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