Porotos Granados is a traditional Chilean dish from the central Chile region. It is a hearty and flavorful bean stew that typically consists of fresh beans, corn, squash, onions, garlic, and sometimes basil or other herbs.
The main ingredient of Porotos Granados is fresh cranberry beans, locally known as “porotos,” an essential element of this dish. The dish is often prepared during the summertime when the main ingredients are in season and readily available. It is known for its rich flavors and the use of fresh, seasonal vegetables.
As a girl, I was not too fond of beans, and I hated that my family would love having soup in summer … now I eat Porotos Granados with pleasure.
This dish is another ode to our seasonal summer vegetables in Chile. So many sunsets spent shelling beans for lunch the next day, husking the corn, cutting the squash, feeling the tomatoes to get the right one, and collecting the most aromatic sweet basil.
Traditionally, Porotos Granados is often served with Pebre, a Chilean condiment similar to salsa.
Tips for fantastic Porotos Granados:
What beans are traditionally used?
Porotos Granados is a summer dish in Chile when this variety of beans is easy to find at the farmer’s market and supermarkets. They can be bought in the pod or shelled and ready to cook. If you get them fresh in the pod, make time the night before to shell them.
Two kilos of beans or 4 pounds in the pod serve 4-6 people.
What bean do you recommend in the US?
In general, I use canned beans. I recommend cannellini, white kidney, or great northern beans. Or fresh frozen shelled speckled butter beans,
It is uncommon in Texas, but in other states, you can find fresh beans such as Dragon Tongue or Cranberries for sale in the summer. It is crucial to make sure that the bean is formed and plump. These varieties are also grown for green beans, depending on when they are harvested and if they can be used for this soup.
You can also use dry beans like cranberries, but cook them first.
Why are they called Porotos Granados with Pilco in Spanish?
Pilco alludes to shelled corn, derived from the Mapuche word Pidcu (stew with corn). Pirco is also used.
What is the corn that is traditionally used?
Porotos Granados is made with Humeros or Chocleros. This variety of corn is widespread in Chile but very difficult to find in other countries. It has irregular kernels. The husk is hard. When you prick the kernel, whitish milk comes out. It is used fresh, as green corn. Don’t store it for more than ten days. The corn dries out and loses its consistency.
How do I replace corn in the US?
I recommend using frozen corn (whole kernel). The fresh corn available in the US is sweeter because it is different. In Latin supermarkets, you will sometimes find ears of fresh Mexican corn that is less sweet.
Can I use canned corn, and what basil should I buy in the US?
I do not recommend using canned corn. It has more water than frozen corn.
Be careful with basil. Thai basils (they tend to be purple) have a lot of anise flavor. I recommend using Sweet Basil or Genovese (in moderation). Taste the basil before adding it to the pot.
What squash can I use in the US?
I used butternut squash, which is sweeter and creamier than the typical Chilean winter squash. Squashes with a flavor similar to the Chilean ones are Hubbard, Turban, and Kabocha.
You may also be interested in the recipe: Chilean Summer Soup “Porotos con Mazamorra.”
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Porotos Granados Chilean Cranberry Bean Stew
Traditional Chilean summer bean stew.
- Total Time: 50 minutes
- Yield: 4
Ingredients
- 1 fine chopped yellow onion
- 1 teaspoon of paprika
- 2 cups of chopped squash in cubes of 1 cm (butternut or pumpkins)
- 2 cups of corn (frozen) or 4 ears
- 4 cups of shelled beans or 2 cans of Cannellini Beans (I use BUSH’S)
- 2 cups of vegetable broth or water
- 2 – 3 diced tomatoes
- basil
- oil, salt, pepper, cumin
Instructions
- In a medium saucepan, heat over medium-high heat, 1 tablespoon of vegetable oil. Add the paprika. Stir and let cook for 1 minute. Add the onion and cook for 5-8 minutes.
- If using fresh beans: Add the squash, corn, and broth.
- Add beans and tomatoes. Stir. Add salt, pepper, cumin if desired, and a small bunch of basil. Cook covered for 20 minutes or until the beans are cooked. Remove the basil. Adjust the seasoning.
- Serve hot.
Notes
If using canned beans: Add the squash, corn, tomatoes, and broth. Stir. Add salt, pepper, cumin if desired, and a bunch of basil. Cook covered for 15 minutes. Drain and wash the beans. Add to the pot and stir. Once hot, turn off, take out the basil and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stove cooked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 323
- Sugar: 11.9 g
- Sodium: 963.2 mg
- Fat: 3.3 g
- Saturated Fat: 0.3 g
- Carbohydrates: 62.5 g
- Fiber: 14.3 g
- Protein: 16 g
Cranberry beans (“speckled bean”) can be found in summertime in farmers markets across the U.S. in northern states from Minnesota to New England, and as far south as Virginia. You won’t find them in supermarkets, except as canned, and sometimes from Italy where they are called Borlotti beans. I wish they were more widely available because I love this dish in the summer.
Thanks Rick for sharing, here in the PNW I see them in Farmers Markets occasionally, in the South I never did.
Same I wish they were more available.
This is a lovely recipe. We have your cookbook and after making the porotos granados I noticed it missing the extra cook time in step 4 for the beans and squash. Had to look it up on this online version – just to let you know 🙂
Thanks. I will look!