Porotos Granados

Porotos Granados is a quintessential Chilean summer stew, bursting with the vibrant flavors of fresh beans, corn, and pumpkin. This hearty dish, brought to life with aromatic spices and fresh basil, captures the essence of Chilean home cooking. Whether served as a main course or a comforting side, it embodies the warmth of the Chilean summer sun in every spoonful.

Ingredients

🌻 1-2 tablespoons sunflower oil or olive oil
🧅 1 small onion finely diced
🥕 1/2 carrot diced into small cubes
🌿 4-5 leaves fresh basil chopped
🌶️ 1-2 teaspoons Aji de Color Gourmet
🧂 1 teaspoon Aliño Completo Gourmet
🌿 1 teaspoon oregano optional Gourmet
🫘 500 grams shelled Porotos Granados fresh beans
🌽 Kernels from 2 choclos fresh corn
💧 Approximately 2 liters hot water
🧂 Salt
🎃 1.5 cups zapallo pumpkin/squash diced into small cubes

Instructions

1- Prepare the Sofrito:

• Heat 1-2 tablespoons of sunflower oil or olive oil in a large pot over medium heat.
• Add the finely diced onion and diced carrot to the pot. Sauté until the onion becomes translucent.

2- Add Herbs and Spices:

• Stir in the chopped fresh basil leaves and mix well.
• Add 1-2 teaspoons of Aji de Color, 1 teaspoon of Aliño Completo, and textitalics1 teaspoon of oregano to the sofrito. Stir to distribute.

3- Incorporate Beans and Corn:

• Add the shelled Porotos Granados to the pot, mixing thoroughly.
• Add the corn kernels to the mixture and combine well.

4- Simmer and Season:

• Pour approximately 2 liters of hot water into the pot, ensuring all ingredients are submerged. Season with salt.
• Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes.

5- Add the Squash:

• Once the beans and corn are tender, add the diced zapallo to the pot.
• Continue simmering until the squash is soft and the stew thickens, about 10-15 additional minutes.

6- Prepare the Garnish:

• In a small pan, heat a small amount of oil and add a pinch of Aji de Color. Gently warm to infuse the oil.

7- Serve:

• Serve the stew hot in traditional clay bowls.
• Drizzle each serving with the infused oil for added flavor and visual appeal.

Prep Time: 40-50 minutes
Cook Time: 30-40 minutes
Total Time: 70-90 minutes
Servings: 4-6
Equipment:

• Large pot
• Gas stovetop
• Cutting board
• Knife
• Small bowls
• Wooden spoon
• Electric kettle
• Serving ladle
• Traditional clay bowl
• Small plate
• Metal spoon
• Small metal pan
• Salt shaker/grinder
• Pepper shaker/grinder

Cooking Tips

• Fresh basil is crucial for authentic flavor.
• Aji de Color is fundamental for traditional taste; sweet paprika can be substituted.
• Ensure even cooking by using hot water and adding squash later.

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Porotos Granados

Posted by Waivio guest: @waivio_hivecooking