Chilean Porotos Granados with Corn

Ingredients

• 1 tbsp olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tsp sweet paprika
• 1 cup cubed butternut squash
• 1 can cranberry or pinto beans, drained
• 3/4 cup corn kernels
• 1 cup vegetable broth
• 1 small tomato, diced
• 2 tbsp chopped basil
• Salt and black pepper

Steps

1. Warm oil in a saucepan and cook onion until translucent.
2. Add garlic and paprika, then stir in squash, beans, corn and broth.
3. Simmer uncovered until the squash is very tender, 18 to 20 minutes.
4. Mash a few beans and squash pieces against the side of the pan to make the broth naturally creamy; stir in tomato for the last 3 minutes.
5. Season well, fold in basil, and divide between two bowls.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.