Porotos Granados (bean Stew) Recipe

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• 3 c winter squash, peeled & cubed (like pumpkin, butternut or acorn) .
• 1 1/2 c corn kernels (2 ears fresh or frozen) .
• 2 tbsps olive oil .
• 1 (15 oz) can navy beans, drained .
• 1 tbsp sweet paprika .
• salt & black pepper, to taste .
• 2 tbsps fresh basil, sliced .
• 1 1/2 c lima beans (fresh or frozen) .
• 3 1/4 c vegetable broth .
• 1 medium yellow onion, peeled & sliced

• Step #1 Heat oil in large pot over medium-low heat.
• Step #2 Stir in paprika, then add onions & cook this until soft, about 15 mins.
• Step #3 Add navy beans & broth to pot, then add winter squash & lima beans.
• Step #4 Cover up & let simmer over low heat/flame until squash begins to soften, about 30 mins.
• Step #5 Add up to 1/4 c water if mixture becomes too dry.
• Step #6 Stir corn & basil into pot & cook, uncovered, until the corn is tender & sauce is thick, about 5 mins.
• Step #7 Spice up to taste with salt & pepper.
• Enjoy the Porotos Granados (Bean Stew) recipe

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Soup And Stew / Bean

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• easy
• stew
• bean
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• beef
• soup
• cheap
• quick
• mexican
• vegetarian
• chicken
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• hearty
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