Thursday, 30 August 2012
Porotos granados (4 colours)
Olive oil - 1 tbsp
Onion - 2, chopped
Garlic - 3 cloves, finely chopped
Butternut squash - half, peeled and chopped into cubes
Tomato - 1 large, chopped
Frozen sweetcorn - 400 g
Chilli pepper - 1, finely chopped
Ground cumin - 1 tsp
Paprika - 2 tsp
Vegetable stock - 450 ml
Haricot beans - 400 g tin
1) Heat the oil in a large saucepan and add the onions and garlic. Cook for five minutes, then add the squash, tomato, sweetcorn, chilli pepper, cumin and paprika. Cook, stirring, for 5 minutes.
2) Add half of the vegetable stock and simmer, covered, for 10 minutes.
3) Add the beans and the rest of the stock and cook for 30 minutes, or until the squash is soft. Serves 4.