Porotos Granados

Cooking Chilean

Ingredients for Porotos Granados

• 4 lbs fresh cranberry beans 2 cups onions, chopped
• 1 lb. butternut squash, peeled and cubed
• 2 garlic cloves, crushed
• 1/4 cup oil
• 1/2 teaspoon paprika
• 2 ears of corn, only kernels
• 5 leaves fresh basil
• - Salt

Preparation of Porotos Granados

1. In a large saucepan cook the beans in plenty of salted water for 1 hour or until tender. Drain and reserve 1 cup of cooking liquid.

2. In a frying pan heat the oil, add the paprika, squash, onion and garlic; sauté until they are tender. Add this mixture and all other ingredients to the beans. Cook over low heat for 1 hour or until the beans are tender and soft. Add some chicken broth if necessary. Add the corn 5 minutes before serving and cook. Serve with tomato salad if desired.