
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.
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
- 1Soak the dried cranberry beans in water overnight. Drain and rinse.
- 2In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.
- 3Add the drained beans and water. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beans are tender.
- 4Add butternut squash and corn kernels. Cook for another 10 minutes, or until the squash is tender.
- 5Stir in fresh basil, oregano, salt, and pepper. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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