By Sernarama on August 08, 2004
""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.)"
Serving Size: 1 (483 g)
Servings Per Recipe: 6
"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."