Porotos Granados

Porotos Granados Recipe - Vegetarian Chilean Cuisine

Region / culture: Chile | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Porotos Granados is a traditional Chilean stew that is typically made during the summer months when fresh vegetables are abundant. This hearty and flavorful dish features a combination of navy beans, winter squash, lima beans, and corn, all simmered together in a savory broth. With its rich flavors and vibrant colors, Porotos Granados is a perfect dish to enjoy on a warm summer evening.

History

Porotos Granados has its origins in Chile, where it is considered a classic dish that is often enjoyed during the summer months. The name "Porotos Granados" translates to "cooked beans" in English, and the dish is traditionally made with fresh ingredients that are in season during the summer, such as squash, corn, and beans. This hearty stew has been enjoyed by Chileans for generations and is a beloved part of the country's culinary heritage.

Ingredients

2 tbsp olive oil
1 tbsp sweet paprika
1 medium yellow onion, peeled and chopped
1 (15 oz (425 g)) can navy beans, drained
3.25 cups vegetable broth
3 cups winter squash, peeled and cubed (like pumpkin, butternut or acorn)
1.5 cups lima beans (fresh or frozen)
1.5 cups corn kernels (2 ears fresh or frozen)
2 tbsp fresh basil, chopped
salt and black pepper, to taste

How to prepare

Heat oil in a large pot over medium-low heat. Stir in paprika, then add onions and cook until they are soft, about 15 minutes.
Add navy beans and broth to the pot, then add winter squash and lima beans. Cover and simmer over low heat until the squash begins to soften, about 30 minutes. Add up to 0.25 cup of water if the mixture becomes too dry.
Stir corn and basil into the pot and cook, uncovered, until the corn is tender and the sauce is thick, about 5 minutes. Season to taste with salt and pepper.

Variations

For a heartier stew, you can add cooked chicken or sausage to the recipe.
To make the dish spicier, add a chopped jalapeno or a pinch of cayenne pepper.
For a creamier texture, you can stir in a dollop of sour cream or coconut milk before serving.

Cooking Tips & Tricks

Be sure to cook the onions slowly over low heat to bring out their natural sweetness and flavor.

- If you prefer a thicker stew, you can mash some of the navy beans before adding the other ingredients.

- Feel free to customize the recipe by adding other vegetables such as bell peppers, zucchini, or tomatoes.

- For a smoky flavor, you can add a pinch of smoked paprika or chipotle powder to the stew.

Serving Suggestions

Porotos Granados can be served as a main dish with a side of crusty bread or rice. It pairs well with a fresh green salad or a simple avocado salad. Garnish with fresh herbs such as cilantro or parsley for added flavor.

Cooking Techniques

Be sure to simmer the stew over low heat to allow the flavors to meld together.

- Stir the stew occasionally to prevent sticking and ensure even cooking.

- Taste and adjust the seasoning as needed before serving.

Ingredient Substitutions

You can use any type of winter squash in place of pumpkin, such as butternut or acorn squash.

- If you can't find lima beans, you can use edamame or green beans instead.

- Fresh basil can be substituted with dried basil or other fresh herbs such as parsley or cilantro.

Make Ahead Tips

Porotos Granados can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the stew over low heat on the stove, adding a splash of water if needed to thin out the sauce.

Presentation Ideas

Serve Porotos Granados in individual bowls garnished with a sprig of fresh basil or a drizzle of olive oil. You can also sprinkle some grated Parmesan cheese or crumbled feta on top for added flavor.

Pairing Recommendations

Porotos Granados pairs well with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine such as Pinot Noir. For a non-alcoholic option, try serving it with a glass of sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat, stirring occasionally until heated through. Add a splash of water if needed to thin out the sauce.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 10g

- Sugars: 8g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 30% DV

- Iron: 15% DV

- Calcium: 8% DV

Alergens

This recipe is gluten-free and vegan-friendly.

Summary

Porotos Granados is a nutritious and well-balanced meal that is rich in fiber, vitamins, and minerals. It is a great source of plant-based protein and is low in saturated fat. This dish is also free of gluten and dairy, making it suitable for those with dietary restrictions.

Summary

Porotos Granados is a delicious and nutritious stew that is perfect for summer dining. With its combination of fresh vegetables, beans, and savory broth, this dish is sure to be a hit with your family and friends. Enjoy the flavors of Chile with this traditional recipe that is both satisfying and wholesome.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Porotos Granados. It was a hot summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a wonderful cook, and she always had a new and exciting recipe to share with me. On that particular day, she had a pot of Porotos Granados simmering on the stove, filling the room with the most tantalizing aroma.

As I watched Maria move gracefully around the kitchen, adding fresh corn, pumpkin, and beans to the pot, I couldn't help but be captivated by the simplicity and beauty of the dish. Maria explained to me that Porotos Granados is a traditional Chilean stew that is typically made during the summer months when fresh vegetables are abundant. She told me that the dish is a celebration of the season's bounty, and is meant to be shared with loved ones around a table filled with laughter and joy.

I was instantly intrigued by the recipe, and I begged Maria to teach me how to make it. She smiled warmly and handed me a pen and paper, telling me to take notes as she walked me through each step of the process. I diligently wrote down every detail, from the ingredients needed to the precise measurements and cooking times.

After spending hours in the kitchen with Maria, chopping vegetables, stirring the pot, and inhaling the delicious scents wafting from the stove, the Porotos Granados was finally ready. We sat down at the table together, and Maria ladled the stew into bowls, garnishing each serving with a dollop of fresh cream and a sprinkle of chopped cilantro.

As I took my first bite of the Porotos Granados, I was transported to a place of pure bliss. The flavors were bright and vibrant, with each spoonful bursting with the sweet and earthy essence of the summer vegetables. The creamy texture of the beans and pumpkin melded perfectly with the crunchy kernels of corn, creating a harmony of tastes and textures that danced on my palate.

From that moment on, Porotos Granados became a staple in my own kitchen. I made the dish for my family and friends, sharing the recipe with anyone who would listen. I experimented with different variations, adding my own twist to the traditional stew by incorporating ingredients like bell peppers, zucchini, and a hint of spice.

Over the years, I have collected countless recipes from various places and people, but the recipe for Porotos Granados will always hold a special place in my heart. It is a reminder of the day I spent in Maria's kitchen, learning from a dear friend and discovering the magic of simple, wholesome cooking.

As I stir a pot of Porotos Granados on my own stove, the memories of that summer day flood back to me, filling me with a sense of gratitude and nostalgia. I am forever grateful to Maria for introducing me to this beautiful dish, and for igniting my passion for cooking and sharing delicious meals with the ones I love. The recipe for Porotos Granados will continue to be a cherished part of my culinary repertoire, passed down through generations as a symbol of tradition, love, and joy.