March 3, 2022 |

Summer Bean Stew

Summer Bean Stew | Marca Chile

Autor: Inacap


  • 1 kg (2 lbs 3 oz) white beans
  • 2 ears of ‘humero’ corn
  • 3 tbsp fresh basil leaves
  • 200 g (6 oz) squash, cubed
  • 2 tbsp oil
  • 1 medium onion, cubed
  • 2 garlic cloves
  • 1 tsp paprika
  • Salt to taste


  • Step 1 – Shell the beans and cook in salted water, then let rest in the cooking water.
  • Step 2 – Separately, wash the corn and grate with the basil leaves, then set aside.
  • Step 3 – Separately, sauté the cubed onion and finely minced garlic in a pot. Season with salt and paprika.
  • Step 4 – Add squash, mix well and add the cooked beans, reserving a small amount of the broth. Bring to a boil, then add the grated corn and correct the salt. Stir constantly, ensuring that the mixture does not stick to the bottom of the pot.
  • Step 5 – If the beans are too thick, add some of the reserved broth.
  • Step 6 – Cook for approximately 15 minutes or until the corn is cooked. Serve in a deep dish with a bit of ‘color.’


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