Porotos Granados
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The Tale of Porotos Granados
Story updated
Porotos granados, a stew of fresh shell beans, corn, squash, and basil, is rooted in indigenous Andean and Mapuche agriculture, built around the classic "three sisters" crops of the Americas. It's traditionally eaten in late summer, when fresh cranberry beans and corn are freshly harvested.
Ingredients
Scale:· 6 servings
- 4 cups fresh cranberry beans (or 2 cans, drained)
- 2 cups fresh corn kernels
- 1 cup pumpkin, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
Instructions
- 1Sauté the onion and garlic in olive oil until softened, then add tomato and paprika, cooking into a thick sofrito.
- 2Add the beans and enough water to cover, and simmer for 20 minutes.
- 3Add the pumpkin and continue simmering for 15 minutes until tender.
- 4Blend a portion of the corn kernels with a little water and stir into the pot along with the remaining whole kernels.
- 5Simmer another 10 minutes until the stew thickens slightly.
- 6Season with salt and pepper and garnish with fresh basil before serving.
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