Porotos granados (cranberry beans w/ squash & corn) (chil

Yield: 6 servings

Measure Ingredient
3 cups Cranberry beans, fresh;
\N \N ;shelled
5 cups Cold water
¼ cup Olive oil
1½ cup Onion; coarsely chopped
½ teaspoon Garlic; finely chopped
6 mediums Tomatoes; peeled, seeded and
\N \N ;chopped
1½ teaspoon Dried basil
1 teaspoon Dried oregano
\N \N Black pepper; freshly ground
1 pounds Winter squash; peeled,
\N \N ;seeded and cut into 1 inch
\N \N ;cubes (about 2 cups)
½ cup Corn kernels, fresh; cut
\N \N ;from 1 large ear of corn or
\N \N ;1/2 cup defrosted frozen
\N \N ;corn kernels
1 teaspoon Salt

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.

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.

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. 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 1 ½ 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.

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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 12-17-94

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