Porotos Granados (Chilean Bean Stew) Recipe - Allrecipes.com
Porotos Granados (Chilean Bean Stew) Recipe
  • READY IN 1 hr

Porotos Granados (Chilean Bean Stew)

Recipe by  

"This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
  2. Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2009

Delicious, I only changed a few things, I used an heirloom squash variety very similar to butternut squash that I picked up at my local farmer's market and I used cannelini beans and pinto beans, veggie broth instead of chicken broth and I seasoned it with paprika and cumin in a 2 to 1 ratio. Delicious with a little bit of pepper for a kick. I will definitely make this again as it was very tasty and healthy. Even my boyfriend loved it and was asking me to make it again before we even finished eating the first batch! Wonderful sweet/spicy flavor with the added paprika and cumin. Thank you for this recipe!

 
Most Helpful Critical Review
Nov 17, 2009

I have never made beans without garlic, ginger or asafoetida. This recipe definitely needs some garlic.

 

12 Ratings

Jan 31, 2011

Very nice stew! I have made this as-written, and again with the variation suggested in the reviews, and it just keeps getting better! My dad is Chilean so it is fun to make this for the family. Thanks!

 
Jan 11, 2010

A good base recipe for a hearty stew. I used dried lima beans and omitted the canned great northern beans, and I suggest adding 2-4 diced tomatoes, 1/4 C dry white wine, and 1 clove garlic for a more authentic flavor.

 
Dec 12, 2012

Iam Chilean, this dish is very popular in Chile. The way I make it is I boil the lima beans (no other kind of beans should be added) and squash with salt, chicken buillon and basil, in an other pan I brown onions garlic, salt and more basil in oil (chilean people uses fat to brown it(from bacon tastes great) and add it to the soup, put the corn and basil(yes, more basil) in the food processor and add it tho the soup cook for 25 minutes more and is ready. add more salt if necessary.

 
Feb 28, 2011

SO tasty. I added coriander in the beginning and fresh cilantro and a ton of basil toward the end. Yum!

 
Sep 21, 2013

I added garlic and omitted the northern beans. It tastes just like I had it in Chile.

 
Apr 23, 2014

If you want to speed up the cooking time, you can use a blender to blend the chicken stock with the raw onions and squash (yes you'll change the flavor when you don't saute the onions, but it's a huge time saver not to chop and saute them and if you have picky kids or adults, it's a nice way to hide the onions). Once those are pureed it's only a matter of heating up the soup. My family thought it tasted "fresh." However, the recipe benefits from salt and pepper to taste, plus garlic (which we added once we found it needed it).

 

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Nutrition

  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.6 g
  • 5%
  • Fiber
  • 12 g
  • 48%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 356 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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