Porotos Granados (Chilean Bean Stew)
Heirloom variety Tiger Eye Beans have thin skins and a creamy texture, perfect for mashing or simmering in a stew. Commonly used throughout South America, this popular dish combines the rich, smooth...
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Pepper mill
Ingredients
- 2 Cups Tiger Eye Beans, soaked overnight
- 6 Cups Vegetable Broth Or Water
- 3 Teaspoons Fine Sea Salt, divided
- 1/4 Cup Olive Oil
- 1 Medium Yellow Onion, chopped
- 1 Tablespoon Smoked Sweet Paprika
- 1 1/2 Cups Lima Beans, frozen
- 1 1/2 Cups Corn, frozen
- 3 Cups Fresh Pumpkin, diced
- 2 Tablespoons Fresh Basil, chopped
- Ground Black Peppercorns Dustless
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