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Recipe for Chilean porotos granados: countryside bean stew

Sebastien
Recipe for Chilean porotos granados: countryside bean stew

Porotos granados is a traditional Chilean countryside stew made from cranberry beans, maize kernals and squash. It’s associated with the summer months because this is when the maize and summer squash are harvested in central and southern Chile.

Cranberry beans (also known as Roman beans) are similar to normal beans but slightly larger, popular in Latin America.

Porotos granados originates from the Mapuche indigenous people of Chile, who first cultivated bean. The word granados means pomegranates and word poroto comes from the Quechua word for bean: purutu.

This vegetarian recipe is courtesy of the Chilean Cooking School in Valparaiso and is for 6 people.

Cranberry beans for Chilean Porotos granados recipe

Cranberry beans, originally harvested in Colombia

Ingredients for Chilean porotos granados

  • 750ml of water
  • vegetable stock
  • 3 tablespoons of cooking oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • 1 teaspoon of oregano
  • 450g of pumpkin, diced
  • 2kg of fresh cranberry beans (you can get them from your local whole foods store, or use normal beans)
  • 3 cobs of fresh corn, remove the corn (or use canned corn)
  • 6 basil leaves, chopped
  • Salt and pepper

How to make Chilean porotos granados

1. Heat the oil in a large pot, then add the chopped onions and cook on a low heat, for around 10 minutes until they soften.

2. Add the chopped garlic, 1 teaspoon of paprika, cumin and oregano and continue to cook on low heat for 2 minutes.

3. Mix in the vegetable stock, beans, pumpkin, corn, chopped basil, add 750ml of water, cover and cook on a medium heat/low heat for 45 minutes.

4. Season with salt and pepper according to preference and serve.

 

You can read more about our 10 favourite famous foods in Chile that you need to try.

 

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Recipe for Chilean porotos granados

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Sebastien

Sebastien is the co-founder, editor and author of nomadicboys.com. He is a tech geek, a total travel nerd and a food enthusiast. He spends the majority of his time planning Nomadic Boys' travels meticulously right down to the minute details. Sebastien has travelled to over 80 countries with his partner in crime and the love of his life, Stefan. He regularly shares his expertise of what it’s like travelling as a gay couple both on Nomadic Boys and on prominent publications ranging from Pink News, Matador, The San Francisco Chronicle, The Guardian and many more. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. He subsequently left it all to explore his passion for travelling around the world with Stefan to hand, and thus Nomadic Boys was born.

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Yolanda

Sunday 27th of December 2020

Do you pre soak the beans? If so, for how long?

Sebastien

Monday 8th of February 2021

Overnight is best

Maria Teresa Azocar

Saturday 6th of June 2020

I love Chilean food, my favorite is 'Pastel de Jaivas' (crabmeat stew) delicious!!!!! Maria Teresa.

Sebastien

Tuesday 9th of June 2020

Hmm I would love to try that!

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