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Chilean   -   Porotos Granados (Chile)   adapted from hot & spicy latin dishes

  • 1 1/2 Cups Cranberry Beans -- or navy
  • Water
  • 1 Large Onion -- chopped
  • 4 Medium Aji Chiles -- or jalapenos, choppe
  • 4 Tablespoons Olive Oil
  • 2 Cloves Garlic -- finely chopped
  • 6 Medium Tomatoes -- chopped
  • 1/2 Teaspoon Basil
  • 1 1/2 Teaspoons Oregano
  • 1/2 Teaspoon Thyme
  • Salt And Pepper -- to taste
  • 2 Cups Squash -- any kind cubed
  • 1/3 Cup Corn
Directions cover the beans with cold water, and bring to a boil. turn off heat and allow beans to soak for 1 hour. change water, bring to a boil again, reduce heat and simmer for 1 hour. In a large skillet, saute the onion and chile in oil until soft. add garlic, tomatoes, basil, oregano, thyme, salt and pepper. Cook, stirring over medium heat until mixture forms a thick puree. set aside. when the beans have cooked for the hour and are almost done. add tomato puree and squash and continue to cook for another 20 minutes. strin in corn and cook for 5 minutes.
Serves 6
Time to Make 0:00

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