Chilean recipe
How to make Porotos granados
Central and southern Chile, countryside cooking
A thick summer stew of fresh cranberry beans, sweetcorn and squash, with onion and basil. It is often made without meat.
Ingredients
- 500 g fresh shelled beans (or 2 tins of borlotti beans, drained)
- 400 g pumpkin or butternut squash, peeled and diced
- 300 g sweetcorn kernels
- 1 large onion, finely chopped
- 1 teaspoon paprika
- A handful of fresh basil leaves, torn
- 1 litre vegetable stock
- Olive oil and salt
Method
- Fry the onion in a little oil with the paprika until soft.
- Add the fresh beans and the stock and simmer for about 25 minutes until the beans are nearly tender. If you use tinned beans, add them with the squash.
- Add the squash and cook for 15 minutes until it starts to fall apart and thickens the stew.
- Stir in the corn and cook for 5 more minutes. Season with salt.
- Take off the heat, stir in the basil and serve hot, with a tomato and onion salad on the side.
Made it at home? Tick it off and it goes into your kitchen passport.
The word poroto, bean, comes from the Quechua word purutu.
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