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Chilean-Style Bean, Butternut and Corn Stew
Beans, corn and squash are combined in the nourishing Chilean stew called porotos granados. It traditionally is made in late summer, after these crops are harvested, but our version with frozen vegetables and canned beans is easy to throw together anytime. The recipe calls for frozen butternut squash cubes; the size of the chunks varies from brand to brand, so begin testing for doneness after 5 minutes of cooking. Larger pieces may require about 10 minutes to become tender.
15½-ounce cans pinto beans OR kidney beans, drained but not rinsed
tablespoons extra-virgin olive oil