As a girl, I hated beans, and I hated that my family would love having soup in summer … now I eat Chilean Bean Stew “Porotos Granados” with pleasure.
This dish is another ode to our seasonal summer vegetables in Chile, so many sunsets spend shelling beans for lunch the next day. Husking the corn, cutting the pumpkin, feeling the tomatoes to get just the right one and collecting the most aromatic sweet basil.
Thanks to the semitropical climate of Houston in 2 weeks more I will start planting tomatoes (Early Girl) and Dragon Tongue or Cranberry (Granados) beans in the gardens. And in a couple of months: corn, pumpkins and basil, I rewrite the memories here in my backyard. There’s nothing like walking between tomato and basil plants; the smell is the sweet promise of summer.
During winter I use canned beans, I recommend cannellini or white kidney.
You may also be interested in the recipe: Chilean Summer Soup “Porotos con Mazamorra.”Print
- 1 fine chopped yellow onion
- 1 teaspoon of paprika
- 2 cups of chopped squash in cubes of 1 cm (butternut or pumpkins)
- 2 cups of corn (frozen) or 4 ears
- 4 cups of shelled beans or 2 cans of Cannellini Beans (I use BUSH’S)
- 2 cups of vegetable broth or water
- 2 – 3 diced tomatoes
- oil, salt, pepper, cumin
- In a medium saucepan, heat over medium-high heat, 1 tablespoon of vegetable oil. Add the paprika. Stir and let cook 1 minute. Add the onion and cook for 5-8 minutes.
- If using fresh beans: Add the squash, corn, the broth, the beans, and the tomatoes. Stir. Add salt, pepper, cumin if desired and a small bunch of basil. Cook covered for 20 minutes or until the beans are cooked. Remove the basil. Adjust the seasoning and serve.
- If using canned beans: Add the squash, corn, tomatoes, and broth. Stir. Add salt, pepper, cumin if desired and a bunch of basil. Cook covered for 15 minutes. Drain and wash the beans. Add to the pot and stir. Once hot, turn off, take out the basil and serve.