Porotos Granados (Chilean Bean Stew)
A Chile dinner made with beans & lentils. Ready in about 1 hour 23 minutes. Difficulty: medium.
- 23 minPrep (about)
- 1 hrCook (about)
- 1 hr 23 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredients
- 1 can great northern beans
- 1 ¼ cups lima beans
Fresh & other
- 1 onion
- 2 ½ cups butternut squash
- 3 ¾ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
- 2 ½ cups corn
- 1 banana pepper
Sauces & oils
- 1 ½ tbsp olive oil
Spices & seasonings (1): basil
- 2 ½ tbsp basil Shopping tip: Fresh basil leaves, not dried.
How to make it
Steps in our own plain words.
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Heat your olive oil in stock pot over medium heat.
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Add the onion.
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Cover.
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Heat the onions till soft and translucent, about 5 minutes.
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Stir the lima beans, great Northern beans and squash into the pot.
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Pour the chicken stock over the mixture.
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Cover.
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Heat till your squash is tender plus beginning to break apart, 30 to 45 min.
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Mix the corn and basil into the stew.
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Heat till your stew reaches the consistency of pancake batter, around 10 minutes more.
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Sprinkle your chopped banana pepper over individual portions to dish up.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.