Best 2 Porotos Granados Bean Stew Recipes

Embark on a culinary journey to South America with Porotos Granados, a hearty and flavorful stew that captures the essence of traditional Chilean cuisine. This delectable dish showcases the humble porotos beans, also known as cranberry beans, slow-cooked in a rich broth infused with aromatic spices and tender chunks of beef. As the stew simmers, the beans absorb the savory flavors, creating a symphony of textures and tastes. Accompanying the main recipe, you'll find variations that cater to different dietary preferences, including a vegetarian version that swaps beef for hearty vegetables, a spicy rendition that adds a kick of heat, and a slow-cooker adaptation for effortless meal preparation. Whether you're a seasoned cook or a culinary novice, Porotos Granados is sure to become a staple in your kitchen, offering a taste of Chilean tradition with every spoonful.

Check out the recipes below so you can choose the best recipe for yourself!

POROTOS GRANADOS (CHILEAN BEAN STEW)

Porotos Granados (Chilean Bean Stew) image

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.

Provided by Stefanie N

Categories Soups, Stews and Chili Recipes Stews

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern beans, rinsed and drained
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped fresh basil
1 banana pepper, chopped

Steps:

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.
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.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 53.2 g, Cholesterol 0.4 mg, Fat 3.6 g, Fiber 12 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 356.3 mg, Sugar 6.6 g

POROTOS GRANADOS (BEAN STEW)

Porotos Granados (Bean Stew) image

Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest cutting back on the broth, and add more if it gets too dry.

Provided by Kumquat the Cats fr

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 tablespoon sweet paprika
1 medium yellow onion, peeled and chopped
1 (15 ounce) can navy beans, drained
3 1/4 cups vegetable broth
3 cups winter squash, peeled and cubed (like pumpkin, butternut or acorn)
1 1/2 cups lima beans (fresh or frozen)
1 1/2 cups corn kernels (2 ears fresh or frozen)
2 tablespoons fresh basil, chopped
salt and black pepper, to taste

Steps:

Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes.
Add navy beans and broth to pot, then add winter squash and lima beans. Cover and simmer over low heat until squash begins to soften, about 30 minutes. Add up to 1/4 cup water if mixture becomes too dry.
Stir corn and basil into pot and cook, uncovered, until the corn is tender and sauce is thick, about 5 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 286.1, Fat 6, SaturatedFat 0.9, Sodium 330.6, Carbohydrate 51.2, Fiber 13.2, Sugar 2.4, Protein 11.8

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of beans: This will give your stew a more complex flavor and texture. Some good options include black beans, kidney beans, and pinto beans.
Don't overcook the beans: They should be tender but still hold their shape.
Use a flavorful broth: This will help to enhance the flavor of the stew. You can use chicken broth, vegetable broth, or even beef broth.
Add plenty of vegetables: This will make your stew more nutritious and flavorful. Some good options include onions, carrots, celery, and peppers.
Season the stew well: Don't be afraid to add salt, pepper, and other spices to taste.
Serve the stew with your favorite toppings: This could include sour cream, avocado, or salsa.

Conclusion:

Porotos granados is a delicious and hearty stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful meal, give this recipe a try.