Photo: Kevin McCutcheon
Porotos Granados (Chilean Bean Stew)
9 ingredients
15 min + 45 min
6 servings
openrecipes
"This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour."
Estimated Nutrition (whole recipe, rough)
625
Calories
44g
Protein
19g
Fat
75g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Banana | 1 medium (118g) | 105 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Pumpkin | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cups cubed butternut squash
- 1 (15 ounce) can great Northern beans, rinsed and drained
- 1 cup frozen lima beans
- 3 cups chicken stock
- 2 cups frozen corn
- 2 tablespoons chopped fresh basil
- 1 banana pepper, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes