Porotos Granados (Chilean Bean Stew)

Ingredients

• Olive Oil1 tablespoon
• Onion1
• Butternut Squash2 cups
• Great Northern Beans1 Can
• Lima Beans1 cup
• Chicken Stock3 Cups
• Sweetcorn2 cups
• Basil2 tbs chopped
• Banana Pepper1

Instructions

1. 1

   Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.

2. 2

   Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.