Porotos Granados
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups of white or navy beans (soak in water all night, with salt)1 cup winter squash cubes2 cups canned or frozen yellow sweet cornBasil (2 tbsp fresh or 1 dried)Salt and pepperGarlic (optional)2 small chopped onion 1 big tomato or 1 can diced tomatoes1 tbsp sunflower, canola or olive oil
Leave beans overnight in water with salt.
Rinse beans. In a big pot bring to a boil the beans and winter squash WITHOUT salt. Cook in low until tender, for about 45.
When beans are tender add corn and boil for 5 minutes if canned or 10 if frozen.
Sauteé the onion and optional garlic until tender. Add the onion, the basil and chopped tomatoes to the soup and cook for another 5 minutes. In Chile we serve this with sliced tomatoes with green chili on the side. Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user KUSACH.
Rinse beans. In a big pot bring to a boil the beans and winter squash WITHOUT salt. Cook in low until tender, for about 45.
When beans are tender add corn and boil for 5 minutes if canned or 10 if frozen.
Sauteé the onion and optional garlic until tender. Add the onion, the basil and chopped tomatoes to the soup and cook for another 5 minutes. In Chile we serve this with sliced tomatoes with green chili on the side. Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user KUSACH.
Nutritional Info Amount Per Serving
- Calories: 118.4
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 75.5 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 4.4 g
- Protein: 5.2 g