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Porotos Granados is a bright, comforting stew that celebrates Chile’s abundant summer produce.
Often enjoyed when the weather is warm and fresh ingredients are plentiful, this dish exemplifies the harmony between simple cooking methods and vibrant flavours.
It’s a meal that feels both nourishing and light, making it a cherished favourite for family lunches and relaxed gatherings.
The name itself highlights one of its essential ingredients; freshly shelled beans, which bring hearty texture and a gentle sweetness to each spoonful.
What Is Porotos Granados?
Porotos Granados is a summer bean stew that begins with a medley of tender beans, aromatic vegetables, and soft, simmered squash. Traditionally made in a single pot, it offers a mellow balance of flavours in a rustic yet refined package.
Many Chilean families associate it with the joyful spirit of summertime, when local corn is at its sweetest and squashes are ripe. Despite its comforting nature, it remains surprisingly refreshing, especially when served warm on a breezy afternoon.
As with many Latin American dishes, recipes can vary from kitchen to kitchen, but the essence remains the same, a smooth, soothing texture that nourishes the soul.
Ingredients and Taste
A typical pot of Porotos Granados features newly picked beans, known locally as porotos granados, which are the foundation of the dish.
These beans share space with juicy corn kernels, soft squash, onions, garlic, and fresh basil, all simmered together until the flavours mingle seamlessly.
The stew’s warmth comes from its rich, almost creamy consistency, made possible by the natural starches in the beans and squash. That creaminess is complemented by the sweetness of the corn and the gentle herbal tones of basil.
Salt, pepper, and the occasional hint of paprika or cumin may be added, depending on each family’s preference. The end result is a wholesome, mildly sweet stew that feels both filling and light, a perfect companion for a loaf of crusty bread or a simple salad on the side.
A Taste of History
Chilean cuisine has strong indigenous roots, and Porotos Granados is often seen as a direct link to that heritage. Long before Spanish colonization, the native peoples of the region were cultivating beans, squashes, and corn, crops still indispensable in Chilean cooking.
Over time, the recipe evolved into the version widely recognized today, one that merges ancestral knowledge with European influenced cooking techniques.
This stew has endured through centuries of social and cultural transformation, partly because it fits so well into the rhythm of life in Chile.
Porotos Granados (Summer Bean Stew) Recipe
Serves: 4 people
Ingredients:
- 1 ½ cups fresh cranberry beans (or substitute with canned if unavailable)
- 2 cups fresh corn kernels (approximately 2 ears of corn)
- 1 medium onion, finely chopped
- 1 medium tomato, peeled and finely chopped
- 2 cups cubed pumpkin or squash
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 4 cups vegetable broth (or water)
- 1 bunch fresh basil, finely chopped
- Salt and pepper to taste
Directions
Heat the vegetable oil in a large pot over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the paprika and cumin, ensuring the spices coat the onions evenly.
Add the peeled and chopped tomato to the pot. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices. This creates a flavourful base for the stew.
Rinse the cranberry beans thoroughly. If using fresh beans, add them to the pot and stir to coat them with the aromatic mixture. If using canned beans, drain and rinse them before adding. Let them cook for 2–3 minutes to absorb the flavours.
Add the cubed pumpkin or squash to the pot. Pour in the vegetable broth (or water) and stir gently. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cover the pot and cook for about 20 minutes, or until the beans and pumpkin are tender.
Add the fresh corn kernels to the pot. Stir to combine and allow the mixture to simmer for an additional 10 minutes. The sweetness of the corn will balance the earthy flavours of the beans and pumpkin.
Season the stew with salt and pepper to taste. Adjust the seasoning as needed, keeping the flavours balanced and vibrant. Stir in half of the chopped basil for a fresh, aromatic touch.
For a creamier consistency, use a ladle to remove about 1 cup of the stew and blend it until smooth. Return the blended portion to the pot and stir to incorporate. This step is optional but adds a velvety texture to the dish.
Ladle the stew into bowls and garnish with the remaining fresh basil. Serve hot, accompanied by warm crusty bread or a side of marraqueta (Chilean bread).
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