Porotos Granados (Chilean Bean Stew)

Porotos Granados (Chilean Bean Stew)

10
Stefanie N 1

"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."

Ingredients

1 h {{adjustedServings}} servings 285 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

10
  1. 12 Ratings

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Delicious, I only changed a few things, I used an heirloom squash variety very similar to butternut squash that I picked up at my local farmer's market and I used cannelini beans and pinto beans...

Very nice stew! I have made this as-written, and again with the variation suggested in the reviews, and it just keeps getting better! My dad is Chilean so it is fun to make this for the family...

A good base recipe for a hearty stew. I used dried lima beans and omitted the canned great northern beans, and I suggest adding 2-4 diced tomatoes, 1/4 C dry white wine, and 1 clove garlic for ...