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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cranberry bean	1	lb		1519.5362	272.3825	104.4624	5.5792
banana squash	3/4	lb	cubed	302.6007	0.0	67.3202	1.7
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	60.0	14.01	1.65	0.15
bell pepper	1		chopped	302.6007	0.0	67.3202	1.7
carrot	1		cubed	25.01	5.8438	0.5673	0.1464
corn kernel	2	cups		369.42	72.9534	10.2084	4.0044
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
salt pepper				302.6007	0.0	67.3202	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.