All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Oct 24, 2006  •  Visited (621)  •  Print version Print this recipe (60)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Cranberry Beans With Squash And Corn
(Porotos Granados)
What You Need:
  • 3 cups shelled fresh cranberry beans
  • 5 cups cold water
  • ¼ cup olive oil
  • 1½ cups coarsely chopped onions
  • ½ teaspoon finely chopped garlic
  • 6 medium tomatoes, peeled, seeded, chopped (see salsa cruda)
  • teaspoons dried basil
  • 1 teaspoon dried oregano
  • Freshly ground black pepper
  • 1 pound winter squash, peeled, seeded and cut into 1-inch cubes (about 2 cups)
  • ½ cup fresh corn kernels, cut from
  • 1 large ear of corn, or substitute ½ cup thoroughly defrosted frozen corn kernels
  • 1 teaspoon salt

  • How To Cook:
    1. Rinse the beans under cold running water and combine them with 5 cups of water in a heavy 5-quart casserole. Bring to a boil, reduce the heat to low and let the beans simmer, half-covered.

    2. In a heavy 8- to 10-inch skillet heat the oil over moderate heat. Add the onions and garlic, and cook, stirring occasionally, for 5 minutes, or until the onions are soft and transparent but not brown.

    3. Stir in the tomatoes, basil, oregano and a few grindings of pepper, raise the heat and boil briskly, stirring, until the mixture becomes a thick puree. Add the puree and the squash to the simmering beans. Cover and cook over low heat for 1½ to 2 hours.

    4. When the beans are tender, stir in the corn, and simmer 5 minutes. Season with salt, and transfer the beans to a serving bowl. Serve hot in soup plates. If you like, serve pebre sauce with the beans, topping each portion with a spoonful of sauce.

    NOTE: If fresh cranberry beans are unavailable, substitute 1½ cups of dried cranberry or navy beans. Rinse them, bring to a boil in 6 cups of water, and boil for 2 minutes. Turn off the heat and let the beans soak for an hour. Add the puree and squash and proceed with the recipe.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Chile
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Vegetables » Squash
    Main Ingredient » Grains & Cereals » Corn
    Dish » Side Dishes


    Advanced Search Advanced Search
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy