Porotos Granados

Porotos Granados

Porotos Granados

I’m eating leftovers of this from the freezer & only just realised I must have forgotten to copy the recipe here.   I made it ages ago, and have been looking at it in the freezer thinking it didn’t look very appetising for weeks.  Well, I’ve been defrosting the freezer today, so I thought I had better eat it up & OMG it is lovely!  Wish I had eaten it sooner!

Update April 2013: Had this with DD1 (2) and she loved it.  As we were going out, I made this in the pan, but once it was simmering I put it & the rest of the ingredients in the slow cooker on high for a couple of hours

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp sweet smoked paprika
  • Handful of oregano or marjoram, chopped
  • 400g tin cannellini beans, drained and well rinsed
  • 1 litre vegetable stock
  • 1 bay leaf
  • 750g butternut squash, peeled, deseeded and cut into 2cm chunks
  • 200g French beans, trimmed and cut into 2cm pieces
  • 1 large tin sweetcorn
  • Sea salt and freshly ground black pepper

To serve:

  • naice bread

Instructions

  1. Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and sauté gently for about 10 minutes.
  2. Add the smoked paprika and 1 tablespoon of the oregano. Cook for another minute.
  3. Add the drained, rinsed beans, the squash, bay leaf and stock at the same time, and simmer until the squash is just tender, 10–15 minutes.
  4. Then add the French beans and corn kernels and simmer for a further 5 minutes.
  5. To finish, season with freshly ground pepper, and the remaining oregano, leave to settle for a couple of minutes, then serve.
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Vegetarian. One husband, Two cats, Three kids.

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Posted in Main Meal, Vegan, Vegetarian

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