In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
Servings:4 | Calories:161 | Total Fat:1g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 1g
Sat Fat 0g
Total Carb 30g
70% Kidney beans
10% Others combined
9% Basil leaves
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 quarts water 1 1 1/2 pound butternut squash--peeled, seeded and cut into 1 inch cubes 4 cups fresh corn kernels, cut from about 6 ears 1 19 ounce can kidney beans, drained 3/4 cups chopped basil leaves 1/4 cups plus 2 tablespoons vegetable oil 1 large onion, coarsely chopped 1 red bell pepper, coarsely chopped 1 green bell pepper, coarsely chopped 1 teaspoons ground cumin 1 teaspoons dried oregano 2 teaspoons hot paprika Salt and freshly ground black pepper
Directions : View recipe directions on kitchendaily.com