The students in Sra. Stafford's fourth grade Spanish classes were treated to a Chilean dish as a culminating activity. Students watched as Sra. Stafford prepared "Porotos Granados" - Beans with Vegetables for the class. Students enjoyed feasting on the Chilean food served with chips and salsa. The recipe is as follows for anyone wishing to try this delicious dish!
Porotos Granados
2 tbsp. vegetable oil
1 cup of onion, finely chopped
3 cloves garlic, finely chopped
1 tsp. ground oregano
1 tbsp. paprika
1 cup zucchini, peeled and finely sliced
4 cups cooked, dried navy beans (save the liquid)
1 1/2 cups water
1 1/2 cups canned stewed tomatoes
1 cup corn kernels
salt pepper
Directions: Heat oil in large saucepan over medium-high heat. Add the onion, oregano, paprika, and garlic. Mix well. Saute until the onion is soft (approximately three minutes). Add beans and zucchini and mix well. Add enough water to the saved bean liquid to equal two cups and add to mixture. Mix well and bring to a boil. Reduce heat and simmer. Add tomatoes, corn, salt and pepper to taste. Simmer uncovered for approximately 30 minutes, making sure that the mixture does not dry out. Yield: 6 servings
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