🇨🇱 Chilean Cuisine

Porotos Granados

Cranberry Bean Stew with Corn and Squash

Prep Time 20 min

Servings 6

Difficulty Easy

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.

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.