Porotos Granados | FoodieAtlas

Ingredients

For the Stew:
1 lb fresh or frozen cranberries (or kidney beans, if cranberries are not available)
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
2 large tomatoes, peeled and chopped
1 bell pepper, chopped
2 cups corn kernels (fresh or frozen)
1 cup butternut squash, peeled and diced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt (or to taste)
4 cups vegetable or chicken broth
1/4 cup fresh parsley, chopped

Instructions

Prepare the Beans

If using dried beans, soak them in water overnight. Drain and rinse before cooking.

In a large pot, cover the beans with water and cook over medium heat until tender, about 1-1.5 hours. Drain and set aside. If using canned beans, simply drain and rinse them.

Prepare the Stew

Heat olive oil in a large pot over medium heat.

Add the chopped onion and cook until translucent.

Stir in the minced garlic and cook for another minute.

Add the chopped tomatoes and bell pepper, cooking until the tomatoes break down and the mixture thickens, about 5-7 minutes.

Stir in the butternut squash and cook for another 5 minutes.

Add the corn kernels, paprika, ground cumin, oregano, black pepper, and salt. Mix well.

Pour in the vegetable or chicken broth and bring to a boil.

Reduce heat and simmer until the squash is tender, about 15 minutes.

Stir in the cooked beans and cook for another 10 minutes, allowing the flavors to meld together.

Finish and Serve

Stir in the chopped parsley.

Adjust seasoning with additional salt and pepper if needed.