For our Chilean wine & dine event, my friend Frances made the following dish. This is a great vegetarian dish that’s great on it’s own or as a side to accompany your meal.
Porotos Granados Con Masa Morra
(Chilean Bean and Corn Stew)
recipe from World Health Circle of Int’l Cooking
(Chilean Bean and Corn Stew)
recipe from World Health Circle of Int’l Cooking
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
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.
Since I don't care for bell pepper, I substituted red pepper flakes, and used a bit more bacon. This is the recipe I used but in other recipes I'd seen for this, it called for cranberry beans, which aren't a common item in Dominicks or Jewel, so I usedcomparable, cannellini beans.
I had a fabulous time at the event. I loved so many of the dishes. Oh…was there wine? Hehehehe, I don't really drink, so I'll have to take everyone else's word that the wine was nice as well.
—Frances