Porotos Granados (Chilean Bean Stew)

Name: Porotos Granados (Chilean Bean Stew)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
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

A hearty and flavorful Chilean bean stew, traditionally made with cranberry beans, pumpkin, corn, and basil. This recipe avoids dairy and egg.

80m6 servings

DAIRY-freeEGG-free

320 cal|18g protein|50g carbs|8g fat|15g fiber

Ingredients

1 cup Dried cranberry beans
about 450 g 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

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

Instructions

1Soak the dried cranberry beans in water overnight.
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.
3Dice the pumpkin and corn kernels from the ears.
4In a separate skillet, sauté chopped onion and garlic in olive oil until softened.
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.
6Stir in chopped fresh basil. Season with salt and pepper.
7Serve hot.

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