Best 2 Porotos Granados Bean Stew Recipes

Unlock the flavors of Chilean comfort food with the authentic recipe for "porotos granados," a hearty and flavorful bean stew that embodies the warmth of a home-cooked meal. Discover the perfect balance of savory and sweet as tender beans, juicy tomatoes, and an array of spices come together in a delicious symphony of flavors. Whether you're a seasoned cook or a novice in the kitchen, this detailed guide will lead you step-by-step through the process of creating this classic Chilean dish, transforming your kitchen into a culinary haven filled with the aroma of traditional Chilean cuisine.

Here are our top 2 tried and tested recipes!

POROTOS GRANADOS (CHILEAN BEAN STEW)

Porotos Granados (Chilean Bean Stew) image

This hearty harvest recipe is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour.

Provided by Stefanie N

Categories Soups, Stews and Chili Recipes Stews

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern beans, rinsed and drained
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped fresh basil
1 banana pepper, chopped

Steps:

Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 53.2 g, Cholesterol 0.4 mg, Fat 3.6 g, Fiber 12 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 356.3 mg, Sugar 6.6 g

POROTOS GRANADOS (BEAN STEW)

Porotos Granados (Bean Stew) image

Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest cutting back on the broth, and add more if it gets too dry.

Provided by Kumquat the Cats fr

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 tablespoon sweet paprika
1 medium yellow onion, peeled and chopped
1 (15 ounce) can navy beans, drained
3 1/4 cups vegetable broth
3 cups winter squash, peeled and cubed (like pumpkin, butternut or acorn)
1 1/2 cups lima beans (fresh or frozen)
1 1/2 cups corn kernels (2 ears fresh or frozen)
2 tablespoons fresh basil, chopped
salt and black pepper, to taste

Steps:

Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes.
Add navy beans and broth to pot, then add winter squash and lima beans. Cover and simmer over low heat until squash begins to soften, about 30 minutes. Add up to 1/4 cup water if mixture becomes too dry.
Stir corn and basil into pot and cook, uncovered, until the corn is tender and sauce is thick, about 5 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 286.1, Fat 6, SaturatedFat 0.9, Sodium 330.6, Carbohydrate 51.2, Fiber 13.2, Sugar 2.4, Protein 11.8

Tips:

Use dried beans. Dried beans are more flavorful than canned beans and they're also cheaper.
Soak the beans overnight. Soaking the beans overnight will help them cook more evenly and will also reduce the cooking time.
Use a variety of vegetables. This recipe calls for carrots, celery, and onions, but you can also add other vegetables like potatoes, zucchini, or corn.
Season the stew well. Use a variety of spices and herbs to flavor the stew. Some good options include cumin, chili powder, garlic powder, and oregano.
Simmer the stew for at least 30 minutes. This will allow the flavors to meld and the beans to become tender.
Serve the stew with rice, tortillas, or bread. This stew is a hearty and filling meal that can be served with a variety of sides.

Conclusion:

Porotos granados is a delicious and easy-to-make stew that is perfect for a weeknight meal. It's also a great way to use up leftover beans. This stew is packed with flavor and is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this porotos granados recipe a try.