In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
To make these 'chips' zucchini is cut into slices, dredged in milk and coated with a seasoned Parmesan and bread crumb mixture, then oven-fried to a lovely