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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (258g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth |
||
| Calories 250 | ||
| Calories from Fat 51 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.7g | 8% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 328mg | 13% | |
| Potassium 799mg | 22% | |
| Total Carbohydrate 42.8g | 14% | |
| Dietary Fiber 12.3g | 49% | |
| Sugars 2.4g | ||
| Protein 10.5g | 21% | |
Porotos Granados (Bean Stew)
By: Kumquat the Cat's friend
Aug 20, 2005
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.
SERVES 6
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
1
Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes.2
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.3
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.
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Browse similar recipes by category
- Course > Main Dish > Stews
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Beans
- Cuisine > South American > Chilean
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Winter
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: xsandos
On Feb 27, 2009
Soooooo yummy!! I have made this twice already in 2 weeks. I used canned white beans since they store ran out of navy beans, and also added yucca and yellow sqaush to add variety. I love the sweetness the butternut squash adds.. mmm mmm.. this is so tasty, I'm having it again for leftovers for lunch today! Thank you!
From: Auntie Jan
On Jun 24, 2007
This was a very good stew. Something very unique as I have never had a bean soup like this before. The corn was replaced with frozen as I didn't have fresh and I used lima beans only as that was all I had. I also added garlic as well. It is a keeper and I will make this again. It was fully worthy of 5 stars.
From: Aioli_Queen
On Mar 18, 2008
Thanks so much for such a delicious and hearty meal. I actually used black eyed peas and sweet potato instead of navy beans and squash. I also added 2 cloves of garlic since we love garlic. I think the next time I'll also add a serrano to this for just a little bite. I'm delighted to find a hearty bean recipe that tastes so different than usual
From: katew
On Jun 20, 2007
This is worth more than 5 stars ! I loved it and it was easy - made for ZWT 3. I used pumkin and as we do not have canned navy beans here in Australia I used butter beans and cannelini beans and lots of basil and the result was fantastic . I served it with couscous -so thank you Kumquat.
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