👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.

2. 2

   Add minced garlic and cook for another minute until fragrant.

3. 3

   Add the shelled cranberry beans, corn kernels, diced butternut squash, vegetable broth, chopped basil, salt, and pepper to the pot. Stir to combine.

4. 4

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the beans and squash are tender. Stir occasionally.

5. 5

   While the stew simmers, prepare the pea sauce. Blanch the fresh peas in boiling water for 2-3 minutes, then drain and immediately plunge into ice water to preserve their bright green color.

6. 6

   In a blender, combine the blanched peas, fresh mint leaves, and a tablespoon of water. Blend until smooth. Season with a pinch of salt and pepper.

7. 7

   Once the porotos granados are tender, taste and adjust seasoning if needed. Ladle the stew into bowls and drizzle generously with the fresh pea sauce.