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Chilean   -   Porotos Con Pimenton Al Horno (Baked Beans With Peppers)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

  • 2 Cups White Beans -- Cooked
  • 1 Small Winter Squash -- Chopped
  • 2 Small Red Bell Pepper -- Chopped
  • Salt And Pepper -- To Taste
  • 2 Tablespoons Butter
  • 1 Medium Onion -- Chopped
  • 2 Cloves Garlic -- Chopped
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Oregano
  • 1/2 Cup Parmesan Cheese -- Grated
  • 1/4 Cup Bread Crumbs
  • 3 Tablespoons Milk -- Optional
Directions Simmer squash and bell peppers in water for 30 minutes. Add beans. In separate pan, saute onion in butter for 7 minutes. Add garlic, paprika, salt, pepper and oregano. Stir onion mixture into beans. Add cheese, bread crumbs and milk. Cook for 5 minutes. Place into an ovenproof dish. Bake for 15 minutes at 375 degrees. Serve.
Serves 4
Time to Make 0:00

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