Chile | Soups & Stews | Beans | Winter Squash | Fall | Stewing

Porotos Granados

(Chilean pumpkin & cranberry bean stew)

Yield: 4 servings


INGREDIENTS PREP AMOUNT
Oil 3 Tbsp
Onion chopped 1 each
Garlic minced 2-3 cloves
Paprika 1 Tbsp
Cumin, ground 1 tsp
Oregano 1 tsp
Tomatoes chopped 1 cup
 
Stock or water 3 cups
Pumpkin peeled, chopped into chunks 1 - 1 1/2 lbs
Cranberry beans cooked, rinsed 2 cups
Salt & pepper to taste
     
Corn, fresh or frozen   1 cup
Basil, fresh chopped 2-3 Tbsp

METHOD

Basic Steps:  Sauté → Simmer
  1. Heat the oil over medium heat in a large pot. Add the onions and sauté till translucent. Add the garlic, paprika, cumin and oregano and sauté another 1-2 minutes.
  2. Add tomatoes, and cook another 3-4 minutes.
  3. Add stock, pumpkin and beans. Season with salt and pepper and simmer 15-20 minutes till pumpkin is cooked through and soft.
  4. Stir in the corn and basil. Simmer another 5 minutes and serve.

VARIATIONS

  • The classic bean for this stew is cranberry beans, but any other type of bean may be substituted. Small, fresh lima beans are sometimes used in Chile.
  • Any firm winter squash can be substituted for the pumpkin.
  • Add 1 or 2 minced chili peppers with the garlic and spices for a little heat.

NOTES

  • The origins of porotos granados reach back into pre-Hispanic times. The basic ingredients are all indigenous to the Americas.
  • This dish is often served with a simple ensalada Chileña of tomatoes, chopped cilantro and sliced onion tossed with a simple vinaigrette.