Porotos Granados
Porotos Granados is a traditional Chilean bean stew packed with seasonal vegetables.Fresh beans provide a tender, creamy texture and satisfying flavor.Sweet corn adds a pleasant sweetness and delicate bite to every spoonful.Pumpkin naturally thickens the stew while contributing beautiful color and richness.Basil, garlic, paprika, and oregano create a fragrant savory base.Serve it hot as a wholesome vegetarian lunch or comforting family dinner.
Ingredients
- 3 cups fresh cranberry beans or fresh shell beans, shelled
- 2 cups fresh corn kernels, cut from about 3–4 ears
- 2 cups pumpkin or kabocha squash, peeled and cut into cubes
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 5–6 fresh basil leaves, chopped
- 5 cups vegetable stock or water
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
Instructions
Prepare the Vegetables
- Shell the fresh beans and rinse them thoroughly. Remove the corn kernels from the cobs and cut the pumpkin into medium-sized cubes. Chop the onion, tomatoes, and garlic.
Build the Flavor Base
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook for approximately 5–7 minutes until soft and translucent.Add the garlic, paprika, cumin, and oregano. Stir for about 30–60 seconds until fragrant, being careful not to burn the garlic or spices.
Add the Tomatoes
- Add the diced tomatoes and cook for another 4–5 minutes. Stir occasionally until the tomatoes soften and begin to break down into the onion mixture.
Add the Beans and Pumpkin
- Add the fresh beans and pumpkin cubes to the pot. Pour in the vegetable stock or water and bring everything to a gentle boil.Reduce the heat, cover partially, and simmer for approximately 30–40 minutes, or until the beans and pumpkin become tender.
Add the Corn
- Stir in the fresh corn kernels and continue cooking for another 10–15 minutes. The corn should become tender while retaining a little of its natural sweetness and texture.
Add Fresh Basil
- Stir in the chopped fresh basil during the final few minutes of cooking. Taste and adjust the seasoning.
Serve
- Ladle the hot Porotos Granados into bowls. Garnish with fresh basil, parsley, or a small drizzle of olive oil. Serve immediately with crusty bread if desired.
Notes
- Fresh beans are traditional: Fresh cranberry or shell beans provide the best texture, but canned beans can be used when fresh beans are unavailable.
- Pumpkin choice matters: Kabocha, butternut squash, or other firm winter squash can work well.
- Fresh corn is ideal: Fresh corn provides the sweetest and most authentic flavor.
- Avoid overcooking the corn: Add it later so it retains some texture.
- Adjust the consistency: Mash some pumpkin and beans for a naturally thicker stew.
- Basil adds character: Fresh basil gives the dish a distinctive Chilean-inspired aroma.
- Season gradually: Beans and pumpkin absorb seasoning, so taste the stew near the end and adjust.
- Rest before serving: Let the stew sit for 5 minutes after cooking so the flavors can settle.