Porotos Granados (Chilean Bean Stew)

Ingredients

• 1 cup Dried Cranberry Beans
• 2 cups Diced Pumpkin
• 1 cup Frozen Corn
• 1/2 cup Chopped Onion
• 2 cloves Garlic
• 5 cups Vegetable Broth
• 1/4 cup Fresh Basil Leaves
• 1 tsp Dried Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Olive Oil

Instructions

1. 1The night before you plan to cook, place the 1 cup Dried Cranberry Beans in a large bowl and cover them with plenty of cold water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain and rinse the 1 cup Dried Cranberry Beans thoroughly. Set them aside.
3. 3In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons Olive Oil over medium heat (350°F / 175°C). Add the 1/2 cup Chopped Onion and 2 cloves Garlic, minced. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
4. 4Add the drained and rinsed 1 cup Dried Cranberry Beans, the 2 cups Diced Pumpkin, and the 1 cup Frozen Corn to the pot. Stir to combine with the onion and garlic.
5. 5Pour in the 5 cups Vegetable Broth. Add the 1/4 cup Fresh Basil Leaves, torn, the 1 teaspoon Dried Oregano, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Stir everything together.
6. 6Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 40-50 minutes. The stew is ready when the 1 cup Dried Cranberry Beans are tender when bitten.
7. 7If you prefer a thicker stew, use a fork to gently mash some of the 2 cups Diced Pumpkin and beans against the side of the pot. Stir the mashed vegetables back into the stew.
8. 8Serve the Porotos Granados hot.

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