The Recipe

Porotos Granados (Bean Stew)

COOK TIME : an hourPREP TIME : 15 minutes
From Food.com
Porotos Granados (Bean Stew)
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Ingredients

DESCRIPTION

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.



INGREDIENTS

  • 2 tablespoons olive oil
  • 1 tablespoon sweet paprika
  • 1 medium yellow onion, peeled and chopped
  • 1 (15 ounce) can navy beans, drained
  • 3 1/4 cups vegetable broth
  • 3 cups winter squash, peeled and cubed (like pumpkin, butternut or acorn)
  • 1 1/2 cups lima beans (fresh or frozen)
  • 1 1/2 cups corn kernels (2 ears fresh or frozen)
  • 2 tablespoons fresh basil, chopped
  • salt and black pepper, to taste

DIRECTIONS

Read Directions


NUTRITION

Calories28614%
Cholesterol00%
Carbohydrates5119%
Fat68%
Protein1223%

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