Beans and Corn / Porotos Granados Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beans · Main Dishes

Beans and Corn / Porotos Granados

From Dorothy McNett's Recipe Book at Instead of several hours of cooking, use a pressure cooker for the beans and your microwave oven for the veggies. It is just the best, flavors full and natural.

2 cups dry beans, such as cranberry, pinto, or large limas
water to cover the beans by about 2 inches
1 tablespoon olive oil
1 teaspoon fine sea salt
1/2 teaspoon paprika

1 small butternut squash
2 cups chopped onions
2-3 cloves garlic, chopped
2 cups fresh or frozen corn kernels
snipped fresh basil
1/2 teaspoon Zip or 1/4 teaspoon cayenne
salt and pepper, as needed to balance the flavors

fresh tomatoes and greens for salad

Wash and pick over the beans. In pressure cooker, combine beans, water, olive oil, salt and paprika. Lock on the lid and bring to high pressure. Maintain even medium-high pressure, cooking for 20-25 minutes. When time is up, allow to stand for about 10 minutes for pressure to come down naturally. Touch the release bar to release any pressure remaining in order to open the lid. Do not drain.

In meantime, microwave the squash for 2 - 3 minutes to soften it enough so that you can slice it open with your chef knife. Remove seeds and membrane, cut out the squash and cut it into small cubes. In batter bowl, combine squash cubes, onion, garlic, and corn kernels. Cover and microwave on high 3-5 minutes, or until vegetables are cooked. Add this mixture to the cooked beans along with any remaining cooking liquid. Place on burner to heat thoroughly and to blend the flavors. Serve hot with a fresh tomato and lettuce salad.

Recipe created 2009-02-04.

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