When summer ripens in Chile and the markets overflow with fresh vegetables, there is one dish that truly celebrates the season: Porotos Granados. This comforting stew is made with fresh beans, corn, pumpkin, and basil, simmered together to create a hearty, fragrant, and colorful meal. It is a dish deeply rooted in the countryside, where families would gather to cook with the season’s bounty.
Porotos Granados is a dish of community—it is often made in big pots, shared by family, neighbors, and friends. Its flavors are earthy, sweet, and slightly herbal, a reminder of the connection between land and table.
The Story of Porotos Granados
This stew has its origins in rural Chilean cooking, where beans (porotos), squash, and corn were staples of the diet. Each summer, when the corn and beans were at their freshest, women in the countryside would prepare large pots of porotos granados to feed their families after a long day of work.
It remains one of the most traditional Chilean vegetarian dishes—though sometimes small bits of sausage or beef stock are added, the heart of the stew is always the vegetables. The addition of basil gives it a uniquely fresh aroma that distinguishes it from similar stews elsewhere in Latin America.
Ingredients (Serves 6)
- 2 cups fresh cranberry beans (or substitute with fresh lima beans or frozen if fresh not available)
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups pumpkin (zapallo), peeled and diced
- 2 cups corn kernels (preferably fresh)
- 2 medium tomatoes, peeled and chopped
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp oregano
- 1 cup fresh basil leaves, chopped
- 4 cups vegetable or chicken stock
- Salt and black pepper to taste
Step-by-Step Recipe
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: ~1 hour 30 minutes
Step 1 — Cook the beans
- In a large pot, cover beans with water and cook until tender (about 30–40 minutes). Drain and set aside.
Step 2 — Make the flavor base
- In the same pot, heat vegetable oil. Add onion and garlic, cooking until softened and fragrant. Stir in paprika, cumin, and oregano.
Step 3 — Add vegetables
- Add diced pumpkin, chopped tomatoes, and corn kernels. Stir well to coat the vegetables in the seasoning.
Step 4 — Build the stew
- Pour in stock and bring to a gentle simmer. Add the cooked beans back into the pot. Cook for 20–25 minutes, until pumpkin is tender and the stew thickens.
Step 5 — Finish with basil
- Just before serving, stir in chopped basil. Adjust seasoning with salt and pepper.
Step 6 — Serve
- Ladle into deep bowls and enjoy hot. Many Chileans like to eat porotos granados with a slice of fresh bread or ensalada chilena (tomato and onion salad).
Nutrition (Per Serving, Approximate)
- Calories: 320 kcal
- Protein: 12 g
- Fat: 9 g
- Carbohydrates: 52 g
- Fiber: 14 g
- Sugars: 9 g
Why Porotos Granados Belongs on Your Table
Porotos Granados is more than a stew—it is a dish that captures the taste of Chilean summer. The sweetness of the corn, the creaminess of the beans, the earthiness of pumpkin, and the perfume of basil all come together in harmony.
It is nutritious, filling, and plant-forward, yet feels indulgent with its rich flavors. Preparing porotos granados connects you to a centuries-old tradition of cooking with what the land gives you. Each spoonful carries both nourishment and heritage—a bowl of sunshine from the Chilean countryside.
