PORTIONS: 5
INGREDIENTS
1 lb. Roman or Cranberry beans. Leave the beans in a pot and cover with cold water, soaking over night.
5 cups water
1 tbsp. vegetable oil
1 onion diced
2 garlic cloves chopped fine
14 oz. butternut squash, peeled and diced
2 carrots washed and diced
½ red pepper seeded and diced
2 celery stalks diced
1 tsp. cummin
1 tsp. Spanish paprika
1 Bay leave
1 chicken bouillon cube
1½ tsp. salt
½ jalapeño pepper chopped
1 lb. corn defrosted
5 fresh basil leaves chopped
PREPARATION
Start cooking the beans in a pot at low flame with 5 cups of water.
In the meantime cut the vegetables.
Heat up the oil in a deep pot and saute the onions and garlic for 2 minutes at moderate flame.
Add the butternut squash, carrots, red pepper and celery and saute for another 2 minutes.
Add cummin, paprika and saute for a minute.
Add bay leave chicken bouillon, salt, jalapeño pepper, beans with the liquid and corn.
Finish cooking the beans at low flame until are soft. About 45 minutes.
At the last minute mix in the chopped basil leaves and serve.
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