Name: Porotos Granados (Chilean Bean Stew)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Yellow onion, chopped - 1; Cubed butternut squash - 2 cups; Great northern beans, rinsed and drained - 1 (15 ounce) can; Frozen lima beans - 1 cup; Chicken stock - 3 cups; Frozen corn - 2 cups; Chopped fresh basil - 2 tablespoons; Banana pepper, chopped - 1

Ingredients for - Porotos Granados (Chilean Bean Stew)

1. Olive oil 1 tablespoon

2. Yellow onion, chopped 1

3. Cubed butternut squash 2 cups

4. Great northern beans, rinsed and drained 1 (15 ounce) can

5. Frozen lima beans 1 cup

6. Chicken stock 3 cups

7. Frozen corn 2 cups

8. Chopped fresh basil 2 tablespoons

9. Banana pepper, chopped 1

How to cook deliciously - Porotos Granados (Chilean Bean Stew)

1 . Stage

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 . Stage

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.