Easy Butter Bean Soup (Porotos Granados) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This Chilean dish is great and filling, you can replace the chorizo for bacon or any other sausage of your preference. n my country is a summer dish, corn and basil are seasonal only you can use frozen vegetables is you like. Ingredients:
1 lb of frozen butter beans |
1 medium onion, chopped finely |
2 garlic cloves, chopped |
2 spanish chorizo sausage, chopped |
8 glasses water or 8 glasses low sodium chicken broth |
4 ears shredded corn |
1 medium acorn squash, cubed |
1/2 cup of chopped fresh basil |
olive oil |
1 teaspoon pepper |
1 teaspoon paprika |
Directions:
1. In a large pan brown the onions until clear, add the garlic and the chorizo and brown for about 6 minutes or until cooked mix in the paprika and the pepper.
2. Add the butter beans and mix in for about 5 minutes.
3. Add the chicken broth & the squash and let boil covered for 20 minutes stirring every other time.
4. Add the corn and cook for 15 more minutes.
5. Before serving sprinkle the basil and serve with french bread or a light salad.
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