Porotos Granados Bean Stew
Experience the vibrant flavors of Chile with Porotos Granados, a hearty and wholesome bean stew that’s perfect for cozy meals any time of the year. This traditional one-pot dish combines tender cranberry beans, sweet and nutty butternut squash, and juicy corn kernels in a flavorful tomato-based broth, seasoned with warm spices like paprika, cumin, and oregano. Fresh basil leaves add a fragrant, herbal finish to this comforting stew. Whether you’re using fresh or canned beans, this versatile recipe is easy to prepare in just under an hour and is naturally vegan and gluten-free. Serve it piping hot with crusty bread or a side of rice for a nutritious, satisfying meal that showcases the best of seasonal ingredients. Perfect for family dinners or meal prep, Porotos Granados is a delicious way to bring a taste of South America to your table!
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Recipe Information
Ingredients
- 500 grams cranberry beans (fresh or canned)
- 300 grams butternut squash (peeled and diced)
- 300 grams corn kernels (fresh or frozen)
- 1 large onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 400 grams tomatoes (peeled and chopped, or canned)
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 15 grams fresh basil leaves (roughly chopped)
- 0.5 teaspoons red chili flakes (optional, for heat)
Instructions
If using fresh cranberry beans, soak them overnight in water. Then, drain and rinse before cooking. If using canned beans, drain and rinse them thoroughly.
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and garlic to the pot and sauté for 3-5 minutes until softened and fragrant.
Stir in the paprika, cumin, oregano, and optional red chili flakes. Cook for another 1-2 minutes to toast the spices.
Add the chopped tomatoes to the pot and stir well. Let the mixture cook for 5 minutes to break down the tomatoes and create a flavorful base.
Add the butternut squash, cranberry beans, and vegetable broth. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 30 minutes, stirring occasionally.
After 30 minutes, stir in the corn kernels. Continue to simmer for another 10-15 minutes, or until the squash is tender and the flavors are well combined.
Season the stew with salt and black pepper to taste.
Turn off the heat and stir in the fresh basil leaves just before serving for a fragrant, herbal note.
Serve the Porotos Granados Bean Stew hot in bowls, garnished with additional basil if desired. Enjoy!
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5490 mg | 239% | |
| Total Carbohydrate | 313.4 g | 114% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 61.3 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 7015 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
