POROTOS QUEBRADOS (GREEN BEAN AND PUMPKIN STEW)
From Vegetarian Journal: "a tasty side dish with a thick, stew-like consistency, this flavorful vegetable medley features the famous three sister -- squash, corn, and beans. Many home cooks prepare this cherished stew, and each has a different take on the balance of seasonings that make it taste just right." I listed the recipe as it was printed, but I did make a few minor changes. I nixed the olive oil in favor of a combination of cooking spray and water; I used sweet paprika, since the recipe didn't specify; and I used frozen corn (no need to bother defrosting it). Kabocha can be difficult to find sometimes, but try not to substitute with another winter squash if you can help it -- there really is no comparison for kabocha's wonderful texture and flavor.
Provided by brokenburner
Categories Pumpkin
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Using a firm, heavy-duty chef's knife, cut the squash or pumpkin into bite-sized chunks. Set aside.
- Combine the onions, garlic, and olive oil in a large, deep skillet and saute over high heat for approximately 3 minutes or until the onions are soft and transparent. Add the squash, water, salt, cumin, coriander, paprika, and pepper. Cover the skillet and cook for approximately 12-15 minutes or until the squash is very soft and beginning to break down. Check frequently to make sure there is sufficient water to prevent burning. Add the corn and green beans, cover, and cook for 3-4 minutes or until the beans are softened.
- Transfer the stew to an attractive serving bowl and garnish with the parsley and orange slices at the edge of the bowl.
Nutrition Facts : Calories 163.6, Fat 3.4, SaturatedFat 0.6, Sodium 217.3, Carbohydrate 33.8, Fiber 6.5, Sugar 10.8, Protein 5.2
POROTOS MIXTOS: MIXED BEAN STEW
Steps:
- In a stockpot, combine the beans, pumpkin, and chicken stock. Bring to a boil. Cook until beans are tender, about 1 hour.
- In a saute pan, render bacon. Add onions, peppers, and carrots. Cook until translucent. Add to the bean mixture. Cook for around 15 minutes.
- In a blender, puree corn and basil. Add the mixture to the beans and cook for 15 minutes, stirring continuously. Season. Serve with paprika oil.
- Heat up the oil and cook the garlic. Strain. Add paprika. Cool.
PUMPKIN STEW
Make and share this Pumpkin Stew recipe from Food.com.
Provided by barefootmommawv
Categories Stew
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a dutch oven, brown meat in 2 tablespoons of the oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper.
- Cover and simmer 1 hour.
- Wash pumpkin, cut an 8 inch circle around top of stem. Remove top; set aside.
- Discard seeds and loose fiber from inside.
- Place pumpkin in a sturdy shallow baking pan. Brush outside of pumpkin with remaining oil.
- Spoon stew into pumpkin; replace top. Bake at 325°F for 2 hours or just until pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Nutrition Facts : Calories 728.3, Fat 35.2, SaturatedFat 12.6, Cholesterol 118, Sodium 219.9, Carbohydrate 70, Fiber 8, Sugar 13.1, Protein 39.7
POROTOS GRANADOS (CHILEAN BEAN STEW)
This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour.
Provided by Stefanie N
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 53.2 g, Cholesterol 0.4 mg, Fat 3.6 g, Fiber 12 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 356.3 mg, Sugar 6.6 g
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