Otherby TheMealDBPorotos Granados (Chilean Bean Stew)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 tablespoon Olive Oil1 Onion2 cups Butternut Squash1 Can Great Northern Beans1 cup Lima Beans3 Cups Chicken Stock2 cups Sweetcorn2 tbs chopped Basil1 Banana PepperStepsStep-by-step0 of 2 done1Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.2Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.Source: TheMealDB
