Corn and bean stew

Name: Corn and bean stew (Porotos granados)
Yield: Serves 6
Cuisine: Chilean
Ingredients: salt and black pepper; salt and black pepper; 6 fresh basil leaves, chopped; 5 ml/1 tsp dried oregano; 5 ml/1 tsp ground cumin; 5 ml/1 tsp paprika; 3 garlic cloves, finely chopped; 3 corn on the cob; 3 corn on the cob; 2 kg/4½ lb fresh shelling beans (see Cook’s tip); 450 g/1 lb pumpkin, peeled and diced; 1 onion, chopped; 45 ml/3 tbsp vegetable oil

Porotos granados

Preparation info

Serves
6

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

This bean stew is a delicious meat-free meal. One of Chile’s national favourites, it remains true to its Mapuche Indian origins. A simple, economical stew of squash, beans and corn, this is one of the most iconic dishes on the Chilean menu.

Ingredients

45 ml/3 tbsp vegetable oil
1 onion, chopped
3

Americas
Chile
Main course
Vegan
Gluten-free

Method

Heat the oil in a large pan over a medium temperature. Add the onion and sauté for about 10 minutes, until translucent.
Add the garlic, paprika, cumin and oregano to the pan and sauté for a further 1–2 minutes. Add the pumpkin and beans, stir and add enough water to cover.