Porotos Granados (Chilean Bean Stew)
Ingredients
| Ingredients | Measure |
| Olive Oil | 1 tablespoon |
| Onion | 1 |
| Butternut Squash | 2 cups |
| Great Northern Beans | 1 Can |
| Lima Beans | 1 cup |
| Chicken Stock | 3 Cups |
| Sweetcorn | 2 cups |
| Basil | 2 tbs chopped |
| Banana Pepper | 1 |
Instruction
- Heat 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
-
Stir 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
