Porotos Granados

About the Recipe

Ingredients

Makes 4 Servings

1 onion
2 garlic cloves
1/2 carrot
2 ears of corn
1/4 bunch fresh basil
1 1/2 tsp paprika
1 tsp dry oregano
4 cups Great Northern or cannellini beans
1 butternut squash
2 cups vegetable broth

Directions

1. Heat a large skillet to medium heat. Add 1/4 cup (60 mL) of water or broth. Stir in 1 cup of diced onion and minced garlic and cook until the onion is tender and translucent, 4 minutes. 

   
   
   

2. Add 1/3 cup of sliced carrots, corn (kernels cut), and 2 tablespoons of chopped basil and cook until the corn is tender, 2 minutes. Stir in paprika (pimentón dulce) and oregano, and mix to combine. Pour in broth and 2 1/2 cups of cubed butternut squash. Reduce heat to low and simmer until the butternut squash is tender but firm, about 15 minutes. In the last 5 minutes of cooking time, pour in the previously drained and rinsed beans. Season to taste with salt and pepper. Serve.

   
   
   

Nutrition Facts