Porotos Granados (Bean Stew)
Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest cutting back on the broth, and add more if it gets too dry.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1tablespoon sweet paprika
- 1
- 1
- 3 1⁄4cups vegetable broth
- 3cups winter squash, peeled and cubed (like pumpkin, butternut or acorn)
- 1 1⁄2
- 1 1⁄2
- 2
- salt and black pepper, to taste
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DIRECTIONS
- Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes.
- Add navy beans and broth to pot, then add winter squash and lima beans. Cover and simmer over low heat until squash begins to soften, about 30 minutes. Add up to 1/4 cup water if mixture becomes too dry.
- Stir corn and basil into pot and cook, uncovered, until the corn is tender and sauce is thick, about 5 minutes. Season to taste with salt and pepper.
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