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Porotos Granados

Porotos Granados
(Chilean Pumpkin and Cranberry Bean Stew)
By Ed Boitano

Ireland

Porotos Granados is the national dish of Chile. The basic ingredients — pumpkin, beans, corn and tomatoes — are all indigenous to the New World, pre-dating the arrival of Europeans.

Vegetarians will be delighted to find that there are no meat products in the dish, and that the recipe is heart-healthy and absolutely delicious. A popular summer dish in Chile, you can prepare this recipe year-round, substituting with white or navy beans.

You can also spice it up a bit by using a hot green chili pepper, seeded and minced. Sometimes it is garnished with sweet basil. On my first trip to Santiago, the family served it with a fried egg on top.

Serves 4-6.

Ingredients:

  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 tablespoons oil
  • 2 teaspoons paprika
  • 1 cup pumpkin, peeled and cubed (acorn or butternut squash can be substituted)
  • 2 cups fresh sweet corn kernels
  • 1-2 cups water
  • 1 large tomato, chopped
  • 2 cups beans – shelled fresh cranberry beans (again, you may substitute with white or navy beans)

Preparation:

  1. Simmer the fresh cranberry beans gently in water for 30-45 minutes, or until tender. Drain and set aside.

  2. Heat the oil in a heavy saucepan and add the onions and garlic. Cook until translucent. Add paprika, pumpkin, tomato and corn, stirring until vegetables are soft and fragrant.

  3. Add 1 cup of water, covered for 5-10 more minutes. Add the beans (and more water if necessary) and simmer for 15-20 minutes, or until pumpkin is very soft and begins to fall apart and thicken the stew. Simmer even longer, uncover to thicken the stew, or add more water if a thinner stew is desired.

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Hi Audrey,

Love your lamb shanks.

--- Paul, Scottsdale AZ

Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT?

--- Ken, Shutesbury, MA

I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes.

--- Lindy, Phoenix, AZ

My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.

--- Sandy Miner, Portland, OR

Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Audrey

Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your web site is fascinating!

--- Susie, Victoria, BC

Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS.

--- Tad, Boston, MA


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