Porotos Granados
A traditional Chilean bean stew made with fresh cranberry beans, corn, squash, and basil. A vegetarian dish that is pure Chilean summer in a bowl.
Prep Time
30 min
Cook Time
60 min
Total Time
90 min
Servings
6
Ita's Tips
“This is our summer dish, mi vida! You must make it when the beans and corn are fresh from the market - January and February are perfect. The secret is to let some of the squash dissolve into the stew to make it creamy, but keep some pieces whole. And do not be shy with the basil - in Chile, we call it albahaca, and it makes the whole dish sing!”
Ingredients
- 500g fresh cranberry beans (or dried, soaked overnight)
- 3 ears fresh corn, kernels removed
- 400g butternut squash, cubed
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1 bunch fresh basil
- 2 tablespoons oil
- Salt and pepper to taste
Instructions
- 1
If using dried beans, cook in water until almost tender, about 1 hour. Fresh beans cook faster.
- 2
In a large pot, sauté onion and garlic in oil until soft.
- 3
Add paprika, stir for 30 seconds.
- 4
Add beans with their cooking liquid, squash, and enough water to cover.
- 5
Simmer for 20 minutes until squash begins to break down.
- 6
Add corn kernels and most of the basil. Cook 10 more minutes.
- 7
The stew should be thick and creamy from the broken-down squash.
- 8
Serve hot, garnished with fresh basil leaves.