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Dairy-Free and Nut-Free Chilean Porotos Granados (Bean Stew) recipe by Safe Plated

Dairy-Free and Nut-Free Chilean Porotos Granados (Bean Stew)

A classic Chilean bean stew, made with cranberry beans, squash, corn, and basil. Completely dairy and nut-free, providing a hearty and nutritious lunch option.

60m4 servings
DAIRY-freeNUTS-free
380 cal|20g protein|55g carbs|10g fat|15g fiber

Ingredients

  • 1 cup Dried cranberry beans (porotos coscorrones)
  • 6 cups Water
  • 2 tbsp Olive oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 2 cups Butternut squash, peeled and cubed
  • 1 cup Corn kernels (fresh or frozen)
  • 1/4 cup Fresh basil leaves, chopped
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Soak the dried cranberry beans in water overnight. Drain and rinse.
  2. 2In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.
  3. 3Add the drained beans and water. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beans are tender.
  4. 4Add butternut squash and corn kernels. Cook for another 10 minutes, or until the squash is tender.
  5. 5Stir in fresh basil, oregano, salt, and pepper. Serve hot.

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