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Bean, Corn and Squash Stew

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!
4 Servings -
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Servings:4  | Calories:161 | Total Fat:1g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 1g
2 %
Sat Fat 0g
0 %
Total Carb 30g
10 %
Fiber 12g
48 %
Sugars 6g
Cholesterol 0mg
0 %
Sodium 893mg
37 %
Protein 10g
20 %
70% Kidney beans
10% Others combined
9% Basil leaves
9% Onion
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
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