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Porotos Granados
(Chilean Pumpkin and Cranberry Bean Stew)
By Ed Boitano
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:
- Simmer the fresh cranberry beans gently in water
for 30-45 minutes, or until tender. Drain and set aside.
- 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.
- 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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