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Prep 20 mins
Cook 2 hrs
"Porotos" is Chile's word for "beans". This is a native Chilean dish. My mother-in-law gave me her version, but I like Ruth Van Waerbeek- Gonzalez' (The Chilean Kitchen) version as well, so this is my own, which is an adaptation of the two. Serve Chilean style with fresh bread and a salad of sliced tomatoes and onion drizzled with olive oil. This is a typical autumn and winter dish at our house.(prep time does not include soaking time for beans.)
- 453.59 g dried cranberry beans or 453.59 g lima beans (cranberry preferred)
- 340.19 g butternut squash or 340.19 g banana squash or 340.19 g winter squash, cubed
- 14.79 ml olive oil
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 1 medium carrot, cubed
- 473.18 ml fresh corn kernels
- 29.58 ml chopped fresh basil
- 9.85 ml paprika
- 1419.54 ml chicken broth or 1419.54 ml vegetable broth
- salt and pepper
- Rinse beans, place in a large pot with 6- 8 cups water, bring to a boil, turn off the heat and allow beans to soak for one hour.
- Drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.
- In a separate skillet, heat oil and saute onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.
- Add vegetable mixture, corn and paprika to beans.
- Simmer 30 mins, or until beans and squash are tender.
- Add chopped basil and season with salt and pepper to taste.
I loved this recipe. It was a unique idea for using squash. It was thick and filling so the leftovers lasted me a while.
This mildly seasoned, sweet stew/soup was a big hit at our house. It was renamed Orange Stew and is a lovely entree. I used dried lima beans soaked overnight and skipped step 1. The rest of the recipe was done in one hour.