Porotos granados stew with beans, corn and squash

Chile · Chilean

Porotos Granados

A Chilean bean, corn and squash stew with basil and a soft summer texture.

  • Chilean
  • 55 min total time
  • 4 base servings
  • 1 version

Country

Chile

Cuisine

Chilean

Servings

4 servings

Prep

15 min

Cook

40 min

Total

55 min

1 version

Makes 4 servings.

Mash a small part of the squash at the end for a naturally creamy texture.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

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Classic

A Chilean bean, corn and squash stew with basil and a soft summer texture.

This version is plant-based.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

Ingredients

  • 500 g cooked white beans
  • 450 g pumpkin or squash, diced
  • 220 g corn kernels
  • 130 g onion, chopped
  • 2 garlic cloves, minced
  • 22 ml olive oil
  • 3 g sweet paprika
  • 420 ml water
  • 10 g fresh basil
  • 6 g fine salt

Cooking method

Pan

  1. Cook base

    Cook onion and garlic in olive oil until soft, then add paprika.

  2. Add vegetables

    Add squash, corn and water, then simmer until the squash softens.

  3. Add beans

    Stir in cooked beans and salt and cook 10 more minutes.

  4. Finish

    Mash a little squash in the pot, add basil and serve warm.

Frequently asked questions

Can I use frozen corn?

Yes. Add it directly and adjust cooking time by a couple of minutes.

How thick should the stew be?

It should be spoonable and soft, not dry, with lightly creamy texture.

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