Porotos Con Pimenton Al Horno (Chilean Baked Beans With Peppers) - cooking recipe

Ingredients

2 cups white beans, cooked
1 small winter squash, chopped
2 small red bell peppers, chopped
salt and pepper, to taste
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, chopped
1 teaspoon paprika
1/2 teaspoon oregano
1/2 cup parmesan cheese, grated
1/4 cup breadcrumbs
3 tablespoons milk (optional)

Preparation

Simmer squash and bell peppers in water for 30 minutes.
Add beans.
In a separate pan, saute onion in butter for 7 minutes.
Add garlic, paprika, salt, pepper and oregano.
Stir onion mixture into beans.
Add cheese, bread crumbs and milk.
Cook for 5 minutes.
Place into an ovenproof dish.
Bake for 15 minutes at 375 degrees F.
Serve.