Porotos Granados
Chilean bean stew
- Prep Time:
- 5 mins
- Cook Time:
- 31 mins
- Total Time:
- 36 mins
- Serves
- 4
- Calories*
- 366
Ingredients
- 2 tbsp olive oil
- 1 onion
- 500g fresh borlotti beans (shelled)
- 400g butternut squash (cubed)
- 300g sweetcorn
- 8 fresh basil leaves (plus extra for garnish)
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1.5 l vegetable stock (gluten-free if required)
- Salt and pepper
This tasty Chilean stew is made with fresh borlotti beans, corn, squash, onions, and basil. It’s traditionally cooked during the summer months when the ingredients are at their freshest.
Instructions
-
1. Chop the Onion
Peel and chop the onion.
-
2. Chop the Basil
Finely chop the basil leaves.
-
3. Cook the Onion
Heat the oil in a soup pan or very large saucepan. Fry the onions over a medium heat for 5 minutes.
-
4. Add the Basil and Spices
Add the basil to the pan and stir well. After 30 seconds add the paprika, cumin and oregano. Stir again.
-
5. Add the Corn and Beans
Add the corn and beans to the pan and stir to coat the vegetables in the spices. Fry for a couple of minutes.
-
6. Add the Stock
Add the stock, season with salt and pepper, cover the pan and bring to the boil. Turn the heat down and let the stew simmer for 25 minutes.
-
7. Add the Squash
Add the squash, stir well and continue to cook for 6 minutes or until the squash is soft. Adjust seasoning if desired. Serve garnished with fresh basil.
