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Porotos Granados (cranberry beans stew – Chilean recipe)

  • Total Time: 55 mins
  • Yield: 4 1x


  • 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


  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.
  • Prep Time: 15 mins
  • Cook Time: 40 mins