For 4 Person(s)

Porotos Granados

  • 1 medium onion, diced
  • 2 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 1/2 cups diced tomatoes (canned or fresh)
  • 1 tsp dried oregano
  • 1 tsp onion powder or granulated onion
  • 1/2 tsp dried basil or fresh basil
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1 medium butternut squash, peeled and diced
  • 3 cups water, stock or broth
  • 2 cups cooked cranberry beans, red beans or pinto beans
  • 1 1/2 cups corn kernels
  • 1 tsp sal


In a large soup pan, sauté onion in oil over medium heat until they begin to look translucent.

Add garlic and sauté for 1 additional minute.

Stir in tomatoes and seasonings and continue cooking for another 5 to 10 minutes, stirring often.

Meanwhile, peel squash. Remove seeds and cut into 1-inch cubes (approximately).

Stir in cubed squash, water (or stock or broth), and beans. Bring to boil, then reduce heat, and simmer, uncovered, for 30 minutes or until squash is very soft and has begun to fall apart.

Add corn and salt to taste. Cook until heated through.

Serve hot.