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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Porotos is Chile's word for beans . This is a native Chilean dish. My mother-in-law gave me her version, but I like Ruth Van Waerbeek- Gonzalez' (The Chilean Kitchen) version as well, so this is my own, which is an adaptation of the two. Serve Chilean style with fresh bread and a salad of sliced tomatoes and onion drizzled with olive oil. This is a typical autumn and winter dish at our house.(prep time does not include soaking time for beans.) Ingredients:
1 lb dried cranberry beans or 1 lb lima beans (cranberry preferred) |
3/4 lb butternut squash or 3/4 lb banana squash or 3/4 lb winter squash, cubed |
1 tablespoon olive oil |
1 large onion, chopped |
1 medium bell pepper, chopped |
1 medium carrot, cubed |
2 cups fresh corn kernels |
2 tablespoons chopped fresh basil |
2 teaspoons paprika |
6 cups chicken broth or 6 cups vegetable broth |
salt and pepper |
Directions:
1. Rinse beans, place in a large pot with 6- 8 cups water, bring to a boil, turn off the heat and allow beans to soak for one hour.
2. Drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.
3. In a separate skillet, heat oil and saute onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.
4. Add vegetable mixture, corn and paprika to beans.
5. Simmer 30 mins, or until beans and squash are tender.
6. Add chopped basil and season with salt and pepper to taste.
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