Heat a large pot over medium heat, pour in the water and add the onion and garlic. Sauté until the onion is tender and translucent, about 4 minutes.
2
Add the carrot, the two ears of corn, the fresh basil and cook until the corn is tender, 2 to 3 minutes.
3
Add the chili and oregano, stir and season with salt and pepper.
4
Pour the broth and the squash and boil gently until the squash is tender but not broken, about 15 minutes. In the last 5 minutes of cooking add the beans.
5
Adjust seasoning and serve.
6
Your traditional Porotos Granados is ready. ¡Buen provecho!
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Daurora
Hi there, I'm Daurora!
Welcome to Sour Sweet Bitter, where my passion for exploring and sharing the diverse culinary treasures of the world comes to life. I take immense joy in researching and presenting an array of recipes from every corner of the globe, making them accessible and delightful for your kitchen adventures.
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