About this recipe:This hearty dish is also known as porotos granados. Butternut squash is simmered with beans and sweetcorn. You can make this vegan-friendly by using vegetable stock instead of chicken stock. It's the perfect stew to keep you warm through the cold and bitter winter months.
1 tablespoon olive oil
1 onion, chopped
275g cubed butternut squash
1 (410g) tin cannellini beans, rinsed and drained
180g butter beans
750ml chicken stock
325g frozen sweetcorn
2 tablespoons chopped fresh basil
1 mild chilli, seeded and chopped or to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, cannellini beans and butter beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
Stir the sweetcorn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped chilli over individual portions to serve.
Should have put the squash and parsnips In first as they took longer to cook. Couldn't really get the flavour of the spices with such a lot of vegetables in the pot. Added garlic and covered the end product with a sprinkling of Dukkah to stop it tasting like a weak vegetable stew. Wouldn't make it again. Sorry. Ended up putting the remainder through the blender as some of the softer ingredients had gone very soft and mushy. This review by the way is for the Moroccan style pumpkin and butter beans. - 01 Oct 2015