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Home » Uncategorized » Porotos Granados Con Masa Morra

Porotos Granados Con Masa Morra

July 25, 2009 · WCC Administr@tr · 1 Comment

3-2499054

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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Comments

  1. Anonymous says

    July 27, 2009 at 12:12 pm

    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

    Reply

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