Porotos Granados

• 1 lb dried cranberry beans or 1 lb lima beans (cranberry preferred)
• 3/4 3/4 lb banana squash or 3/4 lb winter squash, cubed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 medium bell pepper, chopped
• 1 medium carrot, cubed
• 2 cups fresh corn kernels
• 2 tablespoons chopped fresh basil
• 2 teaspoons paprika
• 6 cups chicken broth or 6 cups vegetable broth
• salt and pepper

1. Rinse beans, place in a large pot with 6- 8 cups water, bring to a boil, turn off the heat and allow beans to soak for one hour.
2. Drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.
3. In a separate skillet, heat oil and saute onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.
4. Add vegetable mixture, corn and paprika to beans.
5. Simmer 30 mins, or until beans and squash are tender.
6. Add chopped basil and season with salt and pepper to taste.

cranberry beans, banana squash, olive oil, onion, bell pepper, carrot, corn kernels, fresh basil, paprika, chicken broth, salt

Taken from www.food.com/recipe/porotos-granados-97309 (may not work)