Cranberry bean, corn, and squash stew (Porotos granados) from The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, with 450 Recipes (page 280) by Maria Baez Kijac

  • basil
  • cranberry beans
  • Show all ingredients...

  • EYB Comments

    Can substitute canned black-eyed peas for cranberry beans. Can substitute this book's Chilean paprika oil (Color Chileno) recipe or this book's Chilean cilantro salsa (Pebre de cilantro) recipe for ground cayenne pepper.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned black-eyed peas for cranberry beans. Can substitute this book's Chilean paprika oil (Color Chileno) recipe or this book's Chilean cilantro salsa (Pebre de cilantro) recipe for ground cayenne pepper.

  • lisachile on June 19, 2014

    This was delicious. I used chicken broth instead of water and added a bag of frozen leeks. Will definitely make again.

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