Porotos Con Pimenton Al Horno (Chilean Baked Beans With Peppers)

• 2 cups white beans, cooked
• 1 small winter squash, chopped
• 2 small red bell peppers, chopped
• salt and pepper, to taste
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 cup parmesan cheese, grated
• 1/4 cup breadcrumbs
• 3 tablespoons milk (optional)

1. Simmer squash and bell peppers in water for 30 minutes.
2. Add beans.
3. In a separate pan, saute onion in butter for 7 minutes.
4. Add garlic, paprika, salt, pepper and oregano.
5. Stir onion mixture into beans.
6. Add cheese, bread crumbs and milk.
7. Cook for 5 minutes.
8. Place into an ovenproof dish.
9. Bake for 15 minutes at 375 degrees F.
10. Serve.

white beans, winter, red bell peppers, salt, butter, onion, garlic, paprika, oregano, parmesan cheese, breadcrumbs, milk

Taken from www.food.com/recipe/porotos-con-pimenton-al-horno-chilean-baked-beans-with-peppers-71655 (may not work)