International Recipes and Cooking Around the World

Porotos Granados

Cranberry beans

(Chilean pumpkin and cranberry bean stew)

Average: 4.3 (15 votes)

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


  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 to -2 minutes.
  2. 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.
  3. Stir in the corn and basil. Simmer another 5 minutes, adjust seasoning and serve.


  • 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.


  • Porotos granados is often served with a simple ensalada chilena of tomatoes, chopped cilantro and sliced onion tossed with a vinaigrette.


How much corn and basil?

The last two ingredients got overlooked. I have added them to the list. Thanks for pointing it out. 

If you can get fresh beans which have never been dried, that's the traditional way to cook this seasonal dish.

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

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

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!!

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 access to fresh cranberry beans. Soaked and cooked dried beans are a fine substitute.

i found them under Roman Beans (GOYA)

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.

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

Never tomatos in the porotos granados only if you want to companion with tomatos and onion as a salad