Lunches
Chilean Fresh Bean Stew
Ingredients
- - 500 g (about 3 cups) fresh cranberry (borlotti) beans, shelled
- - 1 medium butternut or Chilean zapallo squash, peeled and cubed (about 400 g / 14 oz)
- - 2 ears fresh corn, kernels cut off (about 300 g / 2 cups)
- - 1 onion, finely chopped
- - 2 cloves garlic, minced
- - 2 tbsp (30 ml) sunflower oil
- - 1 tbsp sweet paprika
- - 1 tsp dried oregano
- - 1.5 L (6 cups) vegetable or chicken stock
- - Salt and pepper, to taste
- - A few fresh basil leaves, torn
Method
- Blend half the corn kernels with a splash of stock to make a thick corn paste; keep the rest whole.
- Heat the oil in a large pot and sauté the onion until soft, about 5 minutes.
- Add the garlic, paprika and oregano, and cook for 1 minute until fragrant.
- Add the beans and stock, bring to a simmer, and cook for 25 minutes.
- Add the squash and whole corn kernels, and simmer for a further 15 minutes.
- Stir in the blended corn paste to thicken the stew and simmer 5 more minutes.
- Season with salt and pepper, scatter with basil, and serve hot in deep bowls.
Introduction: One of the great dishes of the Chilean summer, porotos granados uses fresh shelling beans (not dried) harvested alongside sweet corn and squash — the three sisters of Andean agriculture — reflecting the country's long Indigenous Mapuche and pre-Columbian farming heritage.
Cultural Background: One of the great dishes of the Chilean summer, porotos granados uses fresh shelling beans (not dried) harvested alongside sweet corn and squash — the three sisters of Andean agriculture — reflecting the country's long Indigenous Mapuche and pre-Columbian farming heritage.
Tips: The corn paste is what gives the stew its characteristic creamy body — don't skip it.
Variations: Some regions add diced pumpkin instead of squash, or a spoonful of pebre on top for heat. Fully vegan when made with vegetable stock.
Lunches
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock if it has thickened too much. Nutrition (approx., per serving) Approx. 340 kcal, 14g protein, 55g carbohydrate, 8g fat, 12g fiber per serving.
FAQs
Q: Can I use dried beans?
A: Yes — soak overnight and simmer until tender before adding, about 45 minutes extra cooking.
Q: Is this dish naturally vegetarian?
A: Yes, when made with vegetable stock it is fully vegan.