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.
(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