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Chilean Bean Stew

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Chilean
Chilean Bean Stew
Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cups cubed butternut squash
  • 1 (15 ounce) can great Northern beans, rinsed and drained
  • 1 cup frozen lima beans
  • 3 cups chicken stock
  • 2 cups frozen corn
  • 2 tablespoons chopped fresh basil
  • 1 banana pepper, chopped
Instructions
1
Begin by warming the olive oil in a large cooking vessel over an intermediate heat setting; add the onion and cover it with a lid to prevent steam from escaping. Allow the onions to become soft and lose their initial firmness, which should take around 5 minutes. Next, combine the squash, Great Northern beans, and lima beans within the pot; pour in the chicken stock to create a rich broth. Cover the pot and let it simmer until the squash becomes tender and starts to break down, a process that typically takes between 30 to 45 minutes.
2
Once the squash has reached the desired level of tenderness, stir in the corn and basil to add a burst of freshness to the stew. Continue cooking until the stew has achieved a consistency similar to pancake batter, which should take around 10 additional minutes. Finally, portion the stew into individual servings and top each serving with a sprinkle of chopped banana pepper for added flavor and texture.