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Porotos Granados Chilean Cranberry Bean Stew

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4 from 2 reviews

Traditional Chilean summer bean stew.

  • Total Time: 50 minutes
  • Yield: 4


  • 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
  • 23 diced tomatoes
  • basil
  • oil, salt, pepper, cumin


  1. 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.
    Chilean color
  2. If using fresh beans: Add the squash, corn, and broth.
    Squash and corn for granados
  3. 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.
    Beans for granados Porotos granados in pot
  4. Serve hot.
    Porotos granados con pilco, receta chilena


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.

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Method: Stove cooked
  • Cuisine: Chilean


  • Serving Size:
  • Calories: 323
  • Sugar: 11.9 g
  • Sodium: 963.2 mg
  • Fat: 3.3 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 62.5 g
  • Fiber: 14.3 g
  • Protein: 16 g