Porotos Granados (Chilean Bean Stew) with Butternut Squash

Ingredients

• 1 cup Cranberry beans (borlotti), dried
• 2 cups Butternut squash, peeled and diced
• 1 cup Corn kernels
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 6 cups Vegetable broth
• 1 tsp Dried oregano
• 1/2 tsp Smoked paprika
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil
• 1/4 cup Fresh basil leaves, chopped

Instructions

1. 1Rinse the 1 cup of cranberry beans. Place the rinsed beans in a bowl and cover them with water. Let the beans soak in the water overnight, or for at least 8 hours.
2. 2Drain the soaked 1 cup of cranberry beans. Place the drained beans into a large, heavy-bottomed pot or Dutch oven.
3. 3Add the 2 cups of butternut squash, 1 cup of corn kernels, 1 medium onion (chopped), 2 cloves of garlic (minced), 6 cups of vegetable broth, 1 tsp of dried oregano, 1/2 tsp of smoked paprika, 1 tsp of salt, and 1/2 tsp of black pepper to the pot with the beans.
4. 4Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes. The beans are tender when they can be easily mashed with a fork.
5. 5Remove the pot from the heat. Stir in the 1/4 cup of fresh basil leaves just before serving.

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