Porotos Granados (Chilean Bean Stew)

Porotos Granados (Chilean Bean Stew)

Stefanie N

"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

1 h servings 285 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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Reviews

Read all reviews 10
  1. 14 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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Least positive
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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...

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 ...

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...

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...

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

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

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

Very tasty and filling; used northern beans only (didn't have lima beans on hand). Make sure to use plenty of basil and sprinkle some of the chopped pepper on top of your bowl if you like a bit ...

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 ...

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