Porotos Granados (Chilean Bean Stew)
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Ingredients
- 1 tablespoon Olive Oil
- 1 Onion
- 2 cups Butternut Squash
- 1 Can Great Northern Beans
- 1 cup Lima Beans
- 3 Cups Chicken Stock
- 2 cups Sweetcorn
- 2 tbs chopped Basil
- 1 Banana Pepper
Instructions
- 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.
Imported from TheMealDB (https://www.themealdb.com). Original: https://www.allrecipes.com/recipe/188282/porotos-granados-chilean-bean-stew/