Porotos Granados (Chilean Bean Stew) Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 oz) can great northern beans, rinsed and drained
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tbsp chopped fresh basil
1 banana pepper, chopped

Directions:

Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	373.97 Kcal (1566 kJ)
Calories from fat	142.73 Kcal
		% Daily Value*
Total Fat	15.86g	24%
Cholesterol	31.99mg	11%
Sodium	686.86mg	29%
Potassium	633.22mg	13%
Total Carbs	45.7g	15%
Sugars	10.68g	43%
Dietary Fiber	4.92g	20%
Protein	13.97g	28%
Vitamin C	19.9mg	33%
Vitamin A	0.5mg	16%
Iron	2.9mg	16%
Calcium	94.3mg	9%

Amount Per 100 g
Calories	121.89 Kcal (510 kJ)
Calories from fat	46.52 Kcal
		% Daily Value*
Total Fat	5.17g	24%
Cholesterol	10.43mg	11%
Sodium	223.87mg	29%
Potassium	206.39mg	13%
Total Carbs	14.9g	15%
Sugars	3.48g	43%
Dietary Fiber	1.6g	20%
Protein	4.55g	28%
Vitamin C	6.5mg	33%
Vitamin A	0.2mg	16%
Iron	0.9mg	16%
Calcium	30.7mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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