SLOW | MED | FAST
Bean, Corn and Squash Stew
In his excellent version of the traditional Chilean stew porotos granados, chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil.
Plus: Beans 101: How to Cook Any Bean
Go to recipe (1 of 12)
MARKETPLACE
Become a fan
Follow us