(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.
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)
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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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 couldnt even recognize what I was eating. Come to
think of it I couldnt taste them either. Later I found that Neeps
are Turnips and Tatties are potatoes.
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My mouth was watering as I read some of your descriptions of
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Thanks for your note. Thanks to Traveling
Boy I get to interview a world famous chef this week who is widely recognized
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culinary tour a little further north and check it out... (I love my job!) ---
Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your
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