Porotos Granados (Chilean Bean Stew)

Porotos Granados (Chilean Bean Stew)

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Stefanie N
Recipe by  Stefanie N

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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)

Rate This Recipe
LUMINOUSSOUL
12

LUMINOUSSOUL

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, veggie broth instead of chicken broth and I seasoned it with paprika and cumin in a 2 to 1 ratio. Delicious with a little bit of pepper for a kick. I will definitely make this again as it was very tasty and healthy. Even my boyfriend loved it and was asking me to make it again before we even finished eating the first batch! Wonderful sweet/spicy flavor with the added paprika and cumin. Thank you for this recipe!

Chef4Him
8

Chef4Him

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. Thanks!

Mama4
8

Mama4

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 a more authentic flavor.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 285 cal
  • 14%
  • Fat
  • 3.6 g
  • 5%
  • Carbs
  • 53.2 g
  • 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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