Chilean Bean Stew (WFPBNOGF)*
Prep Time
10 min
Prep Notes
This bean and squash stew is a summer staple in Chile. The fresh basil really stands out in an otherwise simple stew. Serve this dish with quinoa or brown rice and a green salad. In the USA, it's a great comfort food for autumn and winter.
Cooking Time
40 min
Yields
Serves 4
Ingredients
1 large yellow onion, small diced
4 cloves garlic, minced
1 medium butternut squash (about 1 lb), peeled, halved, seeded, and cut into 1/2 inch cubes
2 cups cooked pinto beans, or one 15 oz. can, drained and rinsed
6 ears corn, kernels removed (about 3-1/2 cups) (Frozen works great.)
sea salt and freshly ground black pepper, to taste
1 cup basil, course chopped
Directions
In sauce pan on medium to high heat, add the onions to the pan, moving around the pan allowing the sugars to be released until the onions are slightly golden and translucent, about 3-4 minutes. Add 1/4 cup water or vegetable stock to deglaze and pick up those sugars to caramelize onions.
Lower the heat to low-medium and add the garlic, squash, beans, corn, and 2 cups of water and cook for 25 minutes, or until the squash is tender.
Season with salt and pepper, remove from heat and stir in the basil. Serve hot.
Notes
Everybody loved eating this stew during a Packer Game.
Credit
FOK Online Cooking Course