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:

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.