Cranberry Beans with Corn and Squash (Porotos Granados)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups fresh cranberry beans, or 1 cup dried cranberry or Navy beans 3 tablespoons olive oil 2 tablespoons sweet paprika
1 large onion, finely chopped 4 medium tomatoes, peeled and chopped 1/2 teaspoon oregano
salt, freshly ground pepper 1 pound (about 2 cups) winter squash, peeled and cut into 1-inch cubes 1/2 cup corn kernels



1 Wash the fresh beans and put them into a saucepan with cold water to cover, bring to a boil, lower the heat, and simmer, covered, until the beans are tender, about 45 minutes. If using dried beans, rinse them and put them to soak in cold water for 3 or 4 hours. Simmer the beans in unsalted water to cover until they are barely tender, 1-1/2 to 2 hours. Drain the fresh or dried beans and set aside. Reserve the cooking liquid.
2 Meanwhile heat the oil in a skillet and stir in the paprika over moderate heat with a wooden spoon, taking care not to let burn. As soon as the paprika and oil are thoroughly mixed, stir in the onion and saute until the onion is tender. Add the tomatoes, oregano, salt, and freshly ground pepper, and simmer the mixture, stirring from time to time, until it is thick and well blended. Add this mixture and the squash to the saucepan with the beans, stir to mix, and add enough of the reserved cooking liquid barely to cover. Cover and simmer gently for 15 minutes. The squash will disintegrate and thicken the sauce. Stir in the corn and simmer for 5 minutes longer. Serve in soup plates with a little Pebre (Chilean Hot Pepper Sauce), if liked.

Back