6. Porotos Grandos (Chilean squash and bean stew)
Portion size : 2
- 2 medium onions
- 4 cloves garlic
- 2 teaspoons sweet smoked paprika
- 1 teaspoon oregano
- 2 x 400g tin cannellini beans
- 1.5 ltrs or as required vegetable stock
- 2 bay leaves
- 1kg butternut squash
- 400g french beans
- 2 x 165g tin sweetcorn
- salt and pepper
chop butternut squash into 2cm chunks
finely slice garlic
cut french beans into 2cm pieces
Heat oil in large pan. Add chopped onion and garlic and saute for about 10 mins. Add paprika and oregano. Cook for another minute.
Add drained, rinsed beans, squash, bay leaves and stock and simmer until the squash is just tender about 10-15 mins.
Add french beans and sweetcorn and simmer for another min.