Bean, Corn, and Squash Caldo

Name: Bean, Corn, and Squash Caldo
Ingredients: 14 cup canola oil; 1 cup onion, chopped; 2 garlic cloves, minced; 2 cups pinto beans, cooked; 1 cup water; 1 tablespoon fresh basil, minced; 1 teaspoon oregano; 14 teaspoon white pepper; 12 cup red bell pepper, diced; 2 medium acorn squash, peeled, seeded, and chopped in 1-inch pieces; 12 cup fresh corn kernels; 1 teaspoon achiote; 12 teaspoon salt substitute

13 ingredients

6 steps

Ingredients

14 cup canola oil
1 cup onion, chopped
2 garlic cloves, minced
2 cups pinto beans, cooked
1 cup water
1 tablespoon fresh basil, minced
1 teaspoon oregano
14 teaspoon white pepper
12 cup red bell pepper, diced
2 medium acorn squash, peeled, seeded, and chopped in 1-inch pieces
12 cup fresh corn kernels
1 teaspoon achiote
12 teaspoon salt substitute

Directions

1

Heat a dutch oven until a drop of water quickly sizzles away.
2

Add canola oil and coat skillet bottom.
3

Add the onion, garlic and tomatoes, and satue until onion is limp.
4

Add beans, water, basil, oregano, and white pepper.
5

Simmer for 20 minutes.
6

Add red bell pepper, squash, corn, achiote, and salt substitute and simmer for 10 more minutes.