Porotos Granados (Chilean Bean Stew)

Ingredients

• 1 cup Dried cranberry beans
• 1 lb Pumpkin
• 2 ears Corn
• 1 medium Onion
• 2 cloves Garlic
• 1/4 cup Fresh basil
• 6 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

1. 1Soak the dried cranberry beans in water overnight.
2. 2Drain and rinse the beans. Place in a large pot with vegetable broth. Bring to a boil, then reduce heat and simmer for 45 minutes.
3. 3Dice the pumpkin and corn kernels from the ears.
4. 4In a separate skillet, sauté chopped onion and garlic in olive oil until softened.
5. 5Add the sautéed onion and garlic to the pot with the beans. Add the pumpkin and corn. Simmer for another 15 minutes, or until the pumpkin is tender.
6. 6Stir in chopped fresh basil. Season with salt and pepper.
7. 7Serve hot.

Related Guides