Porotos granados is a popular summer dish in Chile, when fresh cranberry beans are abundant. The beans are cooked with summer produce like sweet corn, squash, tomatoes and basil to make a delicious, light yet nourishing summer stew. You can prepare this dish year round, substituting with canned white beans (like great northern or navy beans) and frozen corn. I like to serve porotos granados as an appetizer, with corn chips for dipping. Chileans often enjoy porotos granados with a garnish of pebre, a pepper sauce.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: Serves 4-6.
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 tablespoons oil
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 hot green chile pepper, seeded and minced
- 1 cup acorn or butternut squash (or similar), peeled and cubed
- 2 cups fresh or frozen corn kernels
- 1-2 cups vegetable broth
- 1 large tomato, chopped
- 2 cups beans – shelled fresh cranberry beans or canned white beans
- 2 tablespoons finely chopped fresh basil
- If using fresh cranberry beans, simmer them gently in water for 30-45 minutes, or until tender. Drain and set aside.
- Heat the oil in a heavy saucepan and add the onions and garlic. Cook until translucent. Add cumin, paprika, chile pepper, squash, tomato and corn, and cook, stirring, until vegetables are soft and fragrant, 5-8 minutes.
- Add 1 cup of the vegetable broth and simmer, covered, for 5-10 more minutes. Add the beans (and more vegetable broth if necessary) and simmer for 15-20 minutes, or until squash is very soft and begins to fall apart and thicken the stew. Add basil and cook a few minutes more. (Simmer even longer, uncovered, to thicken the stew, or add more vegetable broth if a thinner stew is desired).
- Season with salt and pepper and serve.