Porotos Granados

Name: Porotos Granados
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6 servings
Cuisine: Chilean
Ingredients: 500g fresh cranberry beans (or dried, soaked overnight); 4 ears corn, kernels cut off; 400g butternut squash, cubed; 1 large onion, diced; 2 cloves garlic, minced; 2 tbsp olive oil; 1 cup fresh basil leaves; 1 tsp sweet paprika; Salt, pepper; Water or vegetable broth

Porotos Granados (poh-ROH-tohs grah-NAH-dohs)

Cranberry Bean Stew with Corn and Squash

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 356 kcal

A thick, hearty summer stew of fresh cranberry beans, corn kernels, and butternut squash simmered with basil and onion — one of Chile's "holy trinity" dishes.

Nutrition & Info

Protein 16.0g

Carbs 55.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

large pot cutting board wooden spoon

Presentation Guide

Vessel: deep clay bowl

Garnishes: fresh basil, olive oil drizzle

Accompaniments: Chilean bread

Ingredients

500g fresh cranberry beans (or dried, soaked overnight)
4 ears corn, kernels cut off
400g butternut squash, cubed
1 large onion, diced
2 cloves garlic, minced
2 tbsp olive oil
1 cup fresh basil leaves
1 tsp sweet paprika
Salt, pepper
Water or vegetable broth

Instructions

1
Cook cranberry beans in water until tender, about 40 min (or 15 min if pre-soaked).
2
Sauté onion and garlic in olive oil until golden. Add paprika.
3
Add squash cubes and enough broth to cover. Simmer 15 min until squash begins to soften.
4
Add corn kernels and cooked beans with their liquid. Simmer 15 more min.
5
Mash some squash against the pot to thicken the stew naturally.
6
Stir in torn basil leaves, season with salt and pepper. Serve hot.

💡

Did You Know?

Porotos granados belongs to Chile's culinary "holy trinity" along with cazuela and empanadas — the three dishes every Chilean claims their grandmother makes best.

Chef's Notes

Equipment Tips

large pot
cutting board
wooden spoon

Garnishing

fresh basil, olive oil drizzle

Accompaniments

Chilean bread

The Story Behind Porotos Granados

Porotos granados is the taste of Chilean summer, a rustic stew combining the pre-Columbian trio of beans, corn, and squash. Fresh cranberry beans give it a creamy texture while basil adds an aromatic note unique to Chilean cuisine. This dish represents centuries of mestizo cooking tradition.

🕐 Traditionally enjoyed summer lunch 📜 Origins: Pre-Columbian, adapted colonial

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