Savory delicious plant-based stew
Aneri's note: Chile is a top place I want to visit, especially Santiago and Patagonia. Hopefully I'll be able to update this section in the next few years!
Difficulty level (1-10): 4
Porotos Granados is a perfect wintery stew with a lot of comforting veggies and flavors.
Oil - 2 TB
Onion - 1 small, chopped
Garlic - 2 cloves, minced
Cumin - 1 tsp
Paprika - 1 tsp
Onion powder - 1 tsp
Basil - 2 TB, chopped
Oregano - 1 tsp
Tomatoes- 2, chopped
Salt and pepper to taste
Veg stock - 3 cups
Cranberry beans - 3 cups
Corn - 1 cup
Pumpkin - 1 lb, chopped into chunks (note I didn’t find this so used pumpkin purée)
1. Heat the oil over medium flame in a large pot. Add the onions and sauté until translucent. Stir in the garlic, paprika, onion powder, cumin and oregano and sauté for another 1 to 2 minutes.
2. Add tomatoes and cook another 3 or 4 minutes. Add the stock, pumpkin and beans, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes, or until the pumpkin is cooked through and soft.
3. Stir in the corn and basil. Simmer another 5 minutes, adjust seasoning and serve.
Recipe influenced by whats4eats.