Porotos Granados (cranberry beans stew – Chilean recipe)

I would have loved having uploaded this recipe a long time ago, but I had to wait for my travel to Chile to make it and taste it with the authentic flavors of this dish, that is so typical Chilean. This recipe uses a seasonal corn, available during the Chilean summer, besides of the cranberry beans it requires. Here in the United States I can find a similar kind of bean, but I must confess that they don’t really taste exactly the same, but they’re still quite tasty.

I should mention that I was able to make this recipe in Chile thanks to my friend Claudia, Ki as I call her, as she got for me the corn, cranberry beans, squash, and basil. And I also thank Mrs. Teresa, my sister’s maid, since she gave me a hand in the realization of this recipe.

Porotos Granados (cranberry beans stew – Chilean recipe)

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★★★★★

5 from 1 reviews

• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 4 1x

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Ingredients

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• 2 tablespoons of vegetable oil
• 1 small onion, chopped into squares
• 1 clove of minced garlic
• Salt, paprika, pepper, and cumin to taste
• 1 1/2 kg (3.3 lb) of cranberry beans
• 2 corns
• 1/4 kg (about 1/2 lb) of pumpkin (or squash)
• 8 basil leaves

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Instructions

1. Thrash the beans (i.e. remove them from their husks), chop the corns, wash and chop the pumpkin into medium-sized cubes.
2. In a large pot, cook with enough hot water to cover the beans and chopped pumpkin, add a little salt and about 4 basil leaves. Cook over medium heat for about 30 minutes.
3. Meanwhile make a stir-fry sauce in a pan with oil, onion chopped in squares, garlic, chopped basil, and the remaining spices. It takes about 7 minutes, more or less.
4. Meanwhile add the corn to the mixture of beans, and cook for about 5 more minutes.
5. Then add the stir-fry sauce that was prepared, stir well and cook for about 3 more minutes.
6. Let it stand and serve with basil on top or with “color”, which is basically red pepper powder with some lard or melted butter.