The Recipe
Porotos Granados (Bean Stew)
COOK TIME : an hourPREP TIME : 15 minutes
From Food.com
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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
NUTRITION
Calories | 286 | 14% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 51 | 19% | |
Fat | 6 | 8% | |
Protein | 12 | 23% |
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