Bean, Corn, and Squash Caldo
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1⁄4 cup canola oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 2 cups pinto beans, cooked
- 1 cup water
- 1 tablespoon fresh basil, minced
- 1 teaspoon oregano
- 1⁄4 teaspoon white pepper
- 1⁄2 cup red bell pepper, diced
- 2 medium acorn squash, peeled, seeded, and chopped in 1-inch pieces
- 1⁄2 cup fresh corn kernels
- 1 teaspoon achiote
- 1⁄2 teaspoon salt substitute
directions
- Heat a dutch oven until a drop of water quickly sizzles away. Add canola oil and coat skillet bottom. Add the onion, garlic and tomatoes, and satue until onion is limp. Add beans, water, basil, oregano, and white pepper. Simmer for 20 minutes. Add red bell pepper, squash, corn, achiote, and salt substitute and simmer for 10 more minutes.
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RECIPE SUBMITTED BY
<p>I am a born and raised Edmontonian. I have an amazing career as an Operations Manager for a fabulous company, F12 Networks Inc. Cooking is my favorite hobby, I often make snaks and goodies for my Networker co-workers, family and friends. Even my little dog gets the odd taste. Aside from cooking, I love hockey and my favorite team is the Edmonton Oilers.</p>
<p>I am also an Epicure Selections Consultant. This product line keeps me trying new items constantly and inspires me to be creative. I share it with all of my family and friends.</p>