"porotos granados"

Prepare the vegetables: chop finite basil, onion and paprika in brunoise, tomato and squash into cubes, grind 1 cup corn.

In a saucepan with a little olive oil and butter, add the onion and pepper, stir fry until golden brown.

Season with paprika, salt and pepper. add the tomato and basil, mix everything.

In the same pot add the white beans and vegetable stock a break time in boiling cooking for about 20 minutes on medium heat until they are about.

Add the pumpkin and cook for 5 minutes. incorporating chopped corn and ground corn, simmer for 10 minutes stirring gently to prevent sticking in the background.

Serve white beans with a salad of tomatoes with onions.