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Calories
367 (Kcal)
Preparation
90 Minutes
Author
InacapIngredients
- 1 kilo of pomegranate beans in their pods
- 200 grs of green beans
- 2 units of tender corn
- 3 tablespoons oil
- ½ unit of medium white onion, diced
- 1 garlic clove, finely chopped
- 1 tablespoon colored chili
- 1 ½ medium-sized tomato, peeled and seeded, diced
- 3 units of chopped basil leaves
- 250 grams of squash chopped in cubes
- Salt to taste
- White pepper to taste.
Instructions
- Step 1 - Shell the beans and cook in salted water for 20 minutes or until soft. Keep in the cooking water.
- Step 2 - Trim and break the green beans. Set aside.
- Step 3 - Clean the corn and cut them thickly. Set aside.
- Step 4 - Separately, in a saucepan, sauté the oil, onion and garlic until the onion is transparent. Add the chili, tomato and basil leaves. Season with salt and pepper and cook for 2 to 3 minutes. Then add the pumpkin and green beans and cook for 10 minutes.
- Step 5 - Add the cooked beans. Add the broth from their cooking until all the ingredients are covered.
- Step 6 - Finally, add the corn and cook everything together for about 10 minutes or until the corn is cooked. Add salt and serve hot.
