This is my version of the traditional Chilean squash and bean stew. It's wonderfully hearty and warming and, like so many such dishes, even better if you leave it for twenty-four hours and reheat it gently before serving.
Ingredients
Serves 6
Step 1
Heat the oil in a large saucepan or casserole over medium heat. Add the onion and garlic and sauté gently for about 10 minutes, until softened. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
Step 2
If using dried beans, drain them after soaking and add to the pan with the stock and bay leaf. Bring to a boil, then lower the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well, and simmer for 10 to 15 minutes, until the squash is just tender, then add the green beans and corn kernels and simmer for another 5 minutes.
Step 3
If using canned beans, add the drained, rinsed beans, the squash, bay leaf, and stock at the same time, and simmer until the squash is just tender, 10 to 15 minutes. Then add the green beans and corn kernels and simmer for a further 5 minutes.
Step 4
To finish, season well—I use about 1 teaspoon of salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.
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Reviews (6)
Back to TopReally good but I change oregano for fresh basil...I'm chileno my country we use basil...try is really
Chilean1971
New Jersey
4/27/2021
This was surprisingly delicious, given how very simple it was to make. If you have a well-stocked pantry (smoked paprika and maybe the cumin mentioned by another reviewer for authenticity) you will be a step ahead of the game. We made the recipe as is with purchased chopped butternut squash and frozen (out of season) corn, and I unintentionally cooked it until the squash was falling apart (see A Cook's review for positive reinforcement for this technique:), and it was stew-y and filling. The green beans remained nice and crunchy! Serve with some hearty bread and you are all set. The smoked paprika is absolutely required. So good!
sbartelt
lovely Groveland, Massachusetts
4/15/2016
I have made Porotos Granados a few times, under the instruction of Chilean friends. This recipe strays from the authentic Chilean recipe. Chileans add ground cumin, as well as fresh basil (not oregano or marjoram). Also, the squash is cooked until falling apart, making it a very smooth in texture. I think these adjustments are what make the flavour and texture of the authentic Chilean bean stew.
Anonymous
11/7/2014
I was somewhat disappointed with this recipe but it may have been my fault for not following it exactly. I used more squash and beans than called for and used regular paprika rather than smoked. Also, it was not clear to me if the herbs were supposed to be fresh or dried. I used dried and maybe should have used more. In the end result was bland.
rewjaw
9/16/2014
This was actually really good! I was really only giving it a shot because I had an excess of pinto beans to use up, and my expectations were low. My whole family loved it! I made a couple of changes, subbed carrots for the squash, used 1/2 sweet paprika and 1/2 smoked paprika, and added cabbage and potatoes, and a splash of red wine vinegar. Served over white rice with avocados and feta cheese. Cornbread on the side. Delicious and very filling.
starletblue
Gig Harbor, WA
1/10/2014
Loved it! I added corn dumplings to the stew as it cooked. Wonderful.
debnev
Redding, CT
10/15/2013
