Porotoes- Chilean Beans
These were served at my first Chilean Asado at
1 1-lb bag of Great Northern Beans (or the largest white beans you can find).
Cover with water and soak overnight in a large, heavy stock pot (aluminum tends to burn easily). Do not drain.
½ cup of butter
2 medium onions
3 garlic cloves
2 red bell peppers
1 lb of cubed orange or yellow hard winter squash- pumpkin or calabasa are great
1 1-lb bag of frozen corn
2-3 bullion cubes, veggie or chicken to taste
salt and pepper to taste
Saute the butter, onion, and garlic until soft, then add the peppers and saute 2 minutes more. Add the saute mixure and the rest of the ingredients to the big pot of beans and heat slowly until simmering. Cover and cook over low heat 3-4 hours until beans are soft. As the squash softens you mash it in so it creates a creamy orange sauce and the mixture has a texture like baked beans. Add water at any time if too thick, or cook longer if too thin.