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Porotos Granados (Chilean Bean Stew)

Heirloom variety Tiger Eye Beans have thin skins and a creamy texture, perfect for mashing or simmering in a stew. Commonly used throughout South America, this popular dish combines the rich, smooth texture of the beans with hearty pumpkin and fragrant basil.

Prep time: 5 min

Cook time: 100 min

Total time: 105 min

Porotos Granados (Chilean Bean Stew)
Copyright Recipe © 2015 Woodland Foods

Ingredients

Directions

  1. Drain beans and place in 2-quart pot, cover with water and add 1 teaspoon salt. Bring water to a boil, reduce heat to simmer and cover pot. Cook for about 30 minutes, and turn off heat. Set aside.

  2. Add olive oil to another 2-quart pot over medium heat. When oil is shimmering, add onions and paprika, and cook for 3 minutes. Add lima beans, corn and pumpkin. Season vegetables with 1 teaspoon salt and cook for 5 minutes.

  3. Add beans and cooking liquid to vegetable pot. Simmer for 20 minutes or until beans are tender and pumpkin is soft. Adjust seasoning if necessary, and garnish with basil and ground black pepper.