Porotos Granados -- Cranberry Beans with Squash Recipe
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Ingredients: |
Ingredients: 3 c. – cranberry beans, fresh shelled & rinsed under cold water
5 c. – cold water
¼ c. – olive oil
1½ – onions, coarsely chopped
½ tsp. – garlic, finely chopped
6 medium – tomatoes, peeled, seeded, & chopped
1½ tsp. – basil, dried
1 tsp. – oregano, dried
1 lb. – winter squash, peeled, seeded, & cut into 1-in. cubes (about 2 cups)
1 c. – fresh OR frozen corn kernels
salt & freshly ground pepper, to taste
PEBRE-CHILEAN HOT SAUCE:
2 T. – olive oil
1 T. – red wine vinegar
½ c. – water
½ c. – fresh cilantro leave
½ c. – onions, finely chopped
1 tsp. – hot chili, seeded & finely chopped
½ tsp. – garlic, finely chopped
salt to taste
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Directions: |
Directions:Place the beans in a large casserole fitted with a lid. Add the water and bring the liquid to the boil over medium heat. Reduce the heat to low and simmer, partially covered, for 30 min. Meanwhile, heat the oil in a heavy 10-in. skillet over moderate heat. Add the onions and garlic, and cook, stirring occasionally for 5 min., or until the onions are soft, but not brown. Stir in the tomatoes, basil and oregano. Simmer for 15 to 20 min., or until the mixture becomes a thick purée. Add the purée and the swash to the simmering beans. Cover and cook over low heat for 1½ to 2 hours, or until the beans are tender. Stir in the corn and simmer for 5 min. Season with salt and transfer the beans to a serving bowl. If you like, top each portion with a spoonful of the Pebre Sauce.
PEBRE-CHILEAN HOT SAUCE: In a mixing bowl, combine the oil, vinegar and water and beat them together with a whisk. Stir in the cilantro, onions, chili, garlic and season with salt. |
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