Porotos Granados (Chilean Bean Stew)

Name: Porotos Granados (Chilean Bean Stew)
Yield: 4
Ingredients: 1 tablespoon Olive oil; 1 Onion; 3 cups Chicken Stock; 2 tablespoons Basil; 2 cups Sweetcorn; 2 cups Butternut Squash; 1 can Great Northern Beans; 1 cup Lima Beans; 1 Banana Pepper

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein17 %12 g
Carbs60 %42 g
Fat23 %7 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	260 kcal	62 kcal
Protein	12 g	2.9 g
Carbs	42 g	10 g
Fat	7 g	1.7 g

One serving is about 420 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty15/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Miscellaneous - Chile

Ingredients

1 tablespoon Olive oil
1 Onion
720 ml Chicken StockOriginal: 3 cups
2 tablespoons Basil (chopped)
480 ml SweetcornOriginal: 2 cups
480 ml Butternut SquashOriginal: 2 cups
1 can Great Northern Beans
240 ml Lima BeansOriginal: 1 cup
1 Banana Pepper

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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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