Beans Granados from Chile
1/2 pound dry red kidney beans
1 cup 1/2-inch cubes acorn squash or other winter squash
3/4 cup condensed beef broth
3 ears fresh corn
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons butter or margarine
9 cups water
1 teaspoon salt
Yield: 4 servings.
In a kettle or Dutch oven combine beans with the 5 cups water. Bring to boiling. Reduce heat; simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or, combine the water and beans. Let stand overnight. )
Drain beans. Add the remaining 4 cups of water. Stir in salt. Bring to boiling. Cover and cook 1 to 11/4 hours or till beans are tender.
Drain. Meanwhile remove corn from cob (should yield about 1.5 cups).
In a skillet cook the onion and garlic in the butter or margarine till tender but not brown.
Add the cooked beans, corn, squash, and condensed beef broth. Cook, covered, for 10 minutes more or till squash and corn are tender.
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