Porotos Granados (Chilean Bean Stew)

1. 1

   Heat the olive oil in a stock pot over medium heat; add the onion and cover.

2. 2

   Cook the onions until soft and translucent, about 5 minutes.

3. 3

   Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture.

4. 4

   Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.

5. 5

   Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more.

6. 6

   Sprinkle the chopped banana pepper over individual portions to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.