Porotos Granados (Chilean Bean Stew)8 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“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.” - by Stefanie N
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 285 cal
- 3.6 g
- 53.2 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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, vegg..." See moreie 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!"
"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..." See more authentic flavor."
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