Porotos Granados
(Chilean pumpkin and cranberry bean stew)
4 to 6 servings
Ingredients
- Oil -- 3 tablespoons
- Onion, chopped -- 1
- Garlic, minced -- 2 to 3 cloves
- Paprika -- 1 tablespoons
- Ground cumin -- 1 teaspoon
- Oregano, dried -- 1 teaspoon
- Tomatoes, chopped -- 1 cup
- Stock or water -- 3 cups
- Pumpkin, peeled and chopped into chunks -- 1 to 1 1/2 pounds
- Cranberry beans, cooked and rinsed -- 2 cups
- Salt and pepper -- to taste
- Corn, fresh or frozen -- 1 cup
- Basil, chopped -- 2 to 3 tablespoons
Method
- Heat the oil over medium flame in a large pot. Add the onions and sauté until translucent. Stir in the garlic, paprika, cumin and oregano and sauté for another 1 to -2 minutes.
- Add tomatoes and cook another 3 or 4 minutes. Add the stock, pumpkin and beans, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes, or until the pumpkin is cooked through and soft.
- Stir in the corn and basil. Simmer another 5 minutes, adjust seasoning 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
- Porotos granados is often served with a simple ensalada chilena of tomatoes, chopped cilantro and sliced onion tossed with a vinaigrette.
porotos granados
Never tomatos in the porotos granados only if you want to companion with tomatos and onion as a salad
Comment to the Recipe of Porotos Granados
Hi there,
I was born in San Francisco but I lived in Chile for 30 years.
I liked your recipe for Porotos Granados but I have comment on the salad you mention in the Notes. There is no such thing as ensalada Chileña, it is called Ensalada a la Chilena, meaning Chilean Salad. Chileña is not a word.
And yes it is very good. When you prepare it be sure to soak the very finely sliced onions in water with a few tablespoons of sugar for 20 minutes or so before preparing. Just make sure to rinse them well, this takes away the "heavy" flavor of the onions. You can use cilantro or parsley as well.
Corrected the Spelling
You are corrent the the tilde (~) did not belong in the word chilena. I have corrected it. Thanks! The salad is known both as ensalada chilena and ensalada a la chilena.
Chef Brad
cranberrry beans
I have found fresh cranberry beans in all Korean-owned markets in the area where I live (near Washington DC); they label them 'red beans'. good luck and good eating!!
i found them under Roman
i found them under Roman Beans (GOYA)
Porotos granados
Porotos granados are always made with fresh (not dried and then soaked) beans). There are two ways of using the corn: one is the whole kernel and the other way is to put the raw kernels in a blender an then add (That is called porotos granados con mazamorra)
Chilean cook
Most people don't have
Most people don't have access to fresh cranberry beans. Soaked and cooked dried beans are a fine substitute.
Porotos
Hello there,
I'm a novice learning to cook. When you said cooked beans... does that mean soak them over night and then boil the next day for an hour? There's another poroto recipe that calls for soaking over night, then boiling and waiting for an hour and then boiling again in chicken stock then simmering for another hour. What do I do first with the beans to get them ready for this recipe? Any help is greatly appreciated
Molly
Friends mom
My friends mom used to make them for her and she used to boil them over night too. May I ask where you found that recipe? She has a birthday coming up and since her mom is no longer with us I'd like to try and make it for her
If you can get fresh beans
If you can get fresh beans which have never been dried, that's the traditional way to cook this seasonal dish.
Ingredients incomplete
How much corn and basil?
Sorry 'bout that.
The last two ingredients got overlooked. I have added them to the list. Thanks for pointing it out.