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
Chilean Bean Stew “Porotos Granados”
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4
- Category: Soups
- Method: Stove cooked
- Cuisine: Chilean
Description
Traditional Chilean summer bean stew.
Ingredients
- 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
- basil
- oil, salt, pepper, cumin
Instructions
- In a medium saucepan, heat over medium-high heat, 1 tablespoon of vegetable oil. Add the paprika. Stir and let cook for 1 minute. Add the onion and cook for 5-8 minutes.
- If using fresh beans: Add the squash, corn, and broth.
- Add beans and 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.
- Serve hot.
Notes
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.
Keywords: porotos granados, chilean bean stew
Chilean Dobladitas
»
I love your recipes. I’m Chilean and they are the “real thing”.
Thanks, I try. Hugs!
Are beans other than cannellini ever used in authentic versions of this dish? It looks delicious and I look forward to trying it.
Yes, lima beans are good too, nothing too strong, any mild bean works. Hopefully, you try your hand at it.
Not a huge fan, could have used more spices.
★★★
Chilean food is very mild. Feel free to adjust to your taste.
Hey there, I normally love your recipes that you have online, so I ended up buying your book and to say I’m disappointed is an understatement.
The recipes you have in your book are the same as your website apart from the methods and ingredients. I normally don’t complain, but I find myself regretting my purchase.
Thank you for buying the book. Since I have been sharing traditional Chilean recipes for more than 10 years, it was impossible to have new content for the cookbook, the most popular recipes have been in the blog for years and years.
A third of the book is new recipes not in the blog, but not the most popular ones.