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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Side Dishes Beans Vegetables Easy Vegan Vegetarian Winter Stews Stove Top South American Dietary Seasonal Inexpensive Chilean Squash Equipment 3 Steps Or Less 4 Hours Or Less

Porotos Granados Bean Stew

Posted for zaar world tour 2005. it's from a special edition of saveur, the best of tex-mex cooking. they recommend you use 2 cups dried navy beans soaked overnight, but i've altered the recipe and cooking time for canned. i also halved the amount of oil. when i tried this it made a rather soupy stew; if you prefer your stews drier, i suggest cutting back on the broth, and add more if it gets too dry.

Steps

Heat oil in large pot over medium-low heat.
Stir in paprika , then add onions and cook until soft , about 15 minutes.
Add navy beans and broth to pot , then add winter squash and lima beans.
Cover and simmer over low heat until squash begins to soften , about 30 minutes.
Add up to 1 / 4 cup water if mixture becomes too dry.
Stir corn and basil into pot and cook , uncovered , until the corn is tender and sauce is thick , about 5 minutes.
Season to taste with salt and pepper.

Ingredients

olive oil, sweet paprika, yellow onion, navy beans, vegetable broth, winter squash, lima beans, corn kernels, fresh basil, salt and black pepper