Porotos Granados

Name: Porotos Granados
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 2 Kernels cut from cobs of corn; 99 grams 100g small dried beans, such as pinto, navy, or cannellini beans, soaked overnight in cold water, or 1 (14-ounce/400g) can beans, drained and well rinsed; 2 garlic cloves, finely chopped; 198 grams 200g green beans, trimmed and cut into 3/4-inch/2cm pieces; 2 Tbsps canola or olive oil; 1 onion, chopped; 1 handful A of oregano or marjoram, chopped; 6 servings Sea salt and freshly ground black pepper; 680 grams 750g squash, such as butternut or red kuri, peeled, seeded, and cut into 3/4-inch/2cm chunks; 1 teaspoon sweet smoked paprika; 1 quart/liter vegetable stock

Porotos Granados might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 194 calories, 7g of protein, and 6g of fat per serving. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of paprika, garlic cloves, beans, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oil in a large saucepan or casserole over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and sauté gently for about 10 minutes, until softened.

Ingredients you will need

Garlic

Onion

Add the paprika and 1 tablespoon of the oregano. Cook for another minute.

Ingredients you will need

Oregano

Paprika

If using dried beans, drain them after soaking and add to the pan with the stock and bay leaf. Bring to a boil, then lower the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour).

Ingredients you will need

Beans

Bay Leaves

Stock

Equipment you will use

Frying Pan

Add the squash, stir well, and simmer for 10 to 15 minutes, until the squash is just tender, then add the green beans and corn kernels and simmer for another 5 minutes.

Ingredients you will need

Corn Kernels

Green Beans

Squash

If using canned beans, add the drained, rinsed beans, the squash, bay leaf, and stock at the same time, and simmer until the squash is just tender, 10 to 15 minutes. Then add the green beans and corn kernels and simmer for a further 5 minutes.

Ingredients you will need

Beans

Corn Kernels

Green Beans

Bay Leaves

Squash

Stock

To finish, season well—I use about 1 teaspoon of salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.

Ingredients you will need

Oregano

Pepper

Salt

Hugh Fearnley-Whittingstall is a renowned British broadcaster, writer, farmer, educator, and campaigner for sustainably produced food. He is the James Beard Award-winning author of seven books. Hugh established the River Cottage farm in Dorset, England in 199

Visit www.rivercottage.net.