Porotos Granados

The origins of Chile's porotos granados reach back into pre-Hispanic times. The basic ingredients — pumpkin, beans, corn and tomatoes — are all indigenous to the New World. Cranberry beans are the traditional choice, but you can substitute other beans.

4 to 6 servings

• 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

1. 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 1-2 minutes.
2. Add tomatoes and cook another 3-4 minutes. Add the stock, pumpkin and beans, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the pumpkin is cooked through and soft.
3. 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 Chileña of tomatoes, chopped cilantro and sliced onion tossed with a vinaigrette.