Porotos Granados (cranberry Beans With Squash And Corn) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 cup: Cranberry beans, fresh,
Black pepper, freshly ground
, shelled
1 lbs: Winter squash, peeled,
5 cup: Cold water,
, seeded and cut into 1 inch
1/4 cup: Olive oil,
, cubes (about 2 cups)
1 1/2 cup: Onion, coarsely chopped
1/2 cup: Corn kernels, fresh, cut
1/2 tsp: Garlic, finely chopped
, from 1 large ear of corn or
6 medium: Tomatoes, peeled, seeded and
, 1/2 cup defrosted frozen
, chopped
, corn kernels
1 1/2 tsp: Dried basil,
1 tsp: Salt,
1 tsp: Dried oregano,
SILVER XPRESS MAIL SYSTEM 5.
Directions:
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 1 1/2 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 1/2
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.
83 of 108
Source: Time Life Series: Latin American Cooking
MMed by: earl.cravens@salata.com
Beach, CA * 310-543-0439 V.32bis (1:102/125)
Submitted By MICHELLE BRUCE On 02-04-95
Source from luhu.jp
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 1 1/2 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 1/2
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.
83 of 108
Source: Time Life Series: Latin American Cooking
MMed by: earl.cravens@salata.com
Beach, CA * 310-543-0439 V.32bis (1:102/125)
Submitted By MICHELLE BRUCE On 02-04-95
Source from luhu.jp