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Chilean   -   Porotos Granados Con Masa Morra (Bean And Corn Stew)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

Description
Ingredients
  • 2 Pounds Beans -- Any Kind, Cooked
  • 1 Medium Winter Squash -- Cubed
  • 1 Cube Chicken Bouillon -- Crushed
  • 1 Tablespoon Olive Oil
  • 4 Slices Bacon -- Chopped
  • 1 Large Onion -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • 1 Medium Carrot -- Grated
  • Salt And Pepper -- To Taste
  • 2 Cups Corn
  • 1 Bunch Basil -- Chopped
  • 1 Tablespoon Paprika
  • 6 Cups Chicken Broth
Directions Saute bacon in oil for 2 minutes. Add onions, bell pepper and carrot. Saute for 5 minutes. Season with salt and pepper. Add squash, saute for 5 minutes. Add remaining ingredients and simmer for 20 minutes. Serve.
Serves 4
Time to Make 0:00



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