Porotos Granados

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 lb dried cranberry beans or 1 lb lima beans (cranberry preferred)
• 3/4 lb butternut squash or 3/4 lb banana squash or 3/4 lb winter squash, cubed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 medium bell pepper, chopped
• 1 medium carrot, cubed
• 2 cups fresh corn kernels
• 2 tablespoons chopped fresh basil
• 2 teaspoons paprika
• 6 cups chicken broth or 6 cups vegetable broth
• salt and pepper

Recipe

• 1 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.
• 2 drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.
• 3 in a separate skillet, heat oil and saute onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.
• 4 add vegetable mixture, corn and paprika to beans.
• 5 simmer 30 mins, or until beans and squash are tender.
• 6 add chopped basil and season with salt and pepper to taste.