Porotos Granados

Ingredients

• 1 lb dried cranberry beans or lima beans (cranberry preferred)
• 3/4 lb butternut squash or banana squash or winter squash, cubed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 medium bell pepper, chopped
• 1 medium carrot, cubed
• 2 cups fresh corn kernels
• 2 tablespoons chopped fresh basil
• 2 teaspoons paprika
• 6 cups chicken broth or vegetable broth
• salt and pepper

Directions

1. 1

   Rinse beans, place in a large pot with 6- 8 cups water, bring to a boil, turn off the heat and allow beans to soak for one hour.

2. 2

   Drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.

3. 3

   In a separate skillet, heat oil and saute onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.

4. 4

   Add vegetable mixture, corn and paprika to beans.

5. 5

   Simmer 30 mins, or until beans and squash are tender.

6. 6

   Add chopped basil and season with salt and pepper to taste.