Saturday, July 25, 2009

Porotos Granados Con Masa Morra

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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

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.

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