Porotos Granados (Chilean Bean Stew)

Ingredients

• 1 tablespoon Olive Oil
• 1 Onion
• 2 cups Butternut Squash
• 1 Can Great Northern Beans
• 1 cup Lima Beans
• 3 Cups Chicken Stock
• 2 cups Sweetcorn
• 2 tbs chopped Basil
• 1 Banana Pepper

Directions

1. Step 1: Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
2. Step 2: Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.