Porotos Granados (Chilean Bean Stew)

  • Total time - 80 minutes
  • Prep time - 20 minutes
  • Cook time - 60 minutes
  • Servings: 4
  • Country: Chile
A bowl of Porotos Granados, with visible yellow and white corn kernels, white beans, and orange squash pieces in a thick stew, garnished with a basil leaf.

Porotos Granados is a dish that embodies the summer season in Chile. It is traditionally made with fresh ingredients and is a testament to how simple components can create a rich and satisfying meal. It's a beloved, hearty, and nutritious option for everyone.

Ingredients

Ingredients for Porotos Granados

  • 2 cups fresh cranberry beans (or canned cannellini beans)
  • 2 cups squash (butternut or similar), diced
  • 1.5 cups corn kernels (fresh or frozen)
  • 1 pc onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 0.5 cup fresh basil leaves
  • 1 teaspoon sweet paprika
  • 0.5 teaspoon ground cumin
  • to taste salt and pepper

Instructions

Step 1: Prepare the vegetable base

In a large pot, heat a little oil. Add the chopped onion and sauté for 5-7 minutes until soft. Add the garlic, paprika, and cumin and cook for another minute until fragrant.

Step 2: Add the beans and squash

Add the beans and diced squash. Pour in the vegetable broth until all ingredients are submerged. Bring to a boil, then reduce the heat, cover, and simmer for 45-50 minutes, until the beans and squash are tender.

Step 3: Finishing and serving

Once the squash is tender, mash some of it with a fork to help thicken the stew. Stir in the corn and fresh basil leaves. Cook for another 5-10 minutes until the flavors have melded. Season with salt and pepper to taste. Serve hot.