Porotos Granados

🛒 Ingredients

• Fresh Cranberry Beans (shelled) 500 g · 575 kcal
• Corn Kernels (fresh or frozen) 300 g · 258 kcal
• Pumpkin (butternut squash, peeled and diced) 300 g · 135 kcal
• Onion (large, chopped) 200 g · 80 kcal
• Garlic (minced) 10 g · 15 kcal
• Fresh Basil (chopped) 15 g · 3 kcal
• Vegetable Oil 30 g · 270 kcal
• Vegetable Broth 960 g · 48 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes, then add minced garlic and cook for another minute until fragrant.
2. Add the shelled cranberry beans, diced pumpkin, and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
3. Stir in the corn kernels and continue to simmer, uncovered, for another 20 minutes, or until the beans are tender and the stew has thickened slightly. Season with salt and pepper to taste.
4. Stir in the fresh chopped basil just before serving. Serve hot as a hearty main dish.