Best 5 Porotos Granados Chilean Bean Stew Recipes

Embark on a culinary journey to Chile with Porotos Granados, a hearty and flavorful bean stew that embodies the essence of Chilean cuisine. This traditional dish, deeply rooted in Chilean culture, is a symphony of flavors and textures, featuring plump beans, tender meat, and a vibrant array of vegetables harmoniously combined in a rich, savory broth. Discover the secrets behind this beloved stew, as we delve into the authentic Chilean recipes that bring this dish to life. From selecting the perfect beans to mastering the art of creating a flavorful broth, our comprehensive guide will equip you with the knowledge and techniques to recreate this Chilean masterpiece in your own kitchen. Unleash your inner chef and prepare to savor the bold flavors and comforting warmth of Porotos Granados, a dish that truly captures the spirit of Chilean culinary heritage.

Additional Information:

Preparation Time: 45 minutes

Cooking Time: 1 hour 30 minutes

Total Time: 2 hours 15 minutes

Difficulty Level: Easy

Servings: 4-6

Recipes Included:

1. Classic Porotos Granados: Experience the traditional Chilean bean stew in its purest form. This recipe showcases the harmonious blend of beans, meat, and vegetables, simmered in a flavorful broth.

2. Vegetarian Porotos Granados: Indulge in a meatless version of the beloved stew. This recipe swaps meat for an array of hearty vegetables, creating a satisfying and flavorful vegetarian alternative.

3. Spicy Porotos Granados: Add a kick of heat to your stew with this spicy variation. Incorporate chili peppers or cayenne pepper to create a tantalizing and fiery dish.

4. Slow Cooker Porotos Granados: Make the most of your slow cooker with this convenient recipe. Simply combine the ingredients in your slow cooker and let it work its magic, resulting in a tender and flavorful stew.

5. Instant Pot Porotos Granados: For those who prefer a quick and easy method, this Instant Pot recipe delivers a delicious Porotos Granados in a fraction of the time. Utilize the pressure cooker function to expedite the cooking process.

Here are our top 5 tried and tested recipes!

POROTOS GRANADOS (CRANBERRY BEANS STEW - CHILEAN RECIPE)

Porotos Granados (cranberry beans stew - Chilean recipe) image

Provided by Carolina

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons of vegetable oil
1 small onion, chopped into squares
1 clove of minced garlic
Salt, paprika, pepper, and cumin to taste
1 1/2 kg (3.3 lb) of cranberry beans
2 corns
1/4 kg (about 1/2 lb) of pumpkin (or squash)
8 basil leaves

Steps:

Thrash the beans (i.e. remove them from their husks), chop the corns, wash and chop the pumpkin into medium-sized cubes.
In a large pot, cook with enough hot water to cover the beans and chopped pumpkin, add a little salt and about 4 basil leaves. Cook over medium heat for about 30 minutes.
Meanwhile make a stir-fry sauce in a pan with oil, onion chopped in squares, garlic, chopped basil, and the remaining spices. It takes about 7 minutes, more or less.
Meanwhile add the corn to the mixture of beans, and cook for about 5 more minutes.
Then add the stir-fry sauce that was prepared, stir well and cook for about 3 more minutes.
Let it stand and serve with basil on top or with "color", which is basically red pepper powder with some lard or melted butter.

POROTOS GRANADOS

Porotos Granados image

Provided by Hugh Fearnley-Whittingstall

Categories Soup/Stew Bean Vegetarian Dinner Corn Green Bean Legume Squash Fall Winter Vegan Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 tablespoons canola or olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon sweet smoked paprika
A handful of oregano or marjoram, chopped
3 1/2 ounces/100g small dried beans, such as pinto, navy, or cannellini beans, soaked overnight in cold water, or 1 (14-ounce/400g) can beans, drained and well rinsed
1 quart/liter vegetable stock
1 bay leaf
1 1/2 pounds/750g squash, such as butternut or red kuri, peeled, seeded, and cut into 3/4-inch/2cm chunks
7 ounces/200g green beans, trimmed and cut into 3/4-inch/2cm pieces
Kernels cut from 2 cobs of corn
Sea salt and freshly ground black pepper

Steps:

Heat the oil in a large saucepan or casserole over medium heat. Add the onion and garlic and sauté gently for about 10 minutes, until softened. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
If using dried beans, drain them after soaking and add to the pan with the stock and bay leaf. Bring to a boil, then lower the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well, and simmer for 10 to 15 minutes, until the squash is just tender, then add the green beans and corn kernels and simmer for another 5 minutes.
If using canned beans, add the drained, rinsed beans, the squash, bay leaf, and stock at the same time, and simmer until the squash is just tender, 10 to 15 minutes. Then add the green beans and corn kernels and simmer for a further 5 minutes.
To finish, season well-I use about 1 teaspoon of salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.

POROTOS GRANADOS

Porotos Granados image

"Porotos" is Chile's word for "beans". This is a native Chilean dish. My mother-in-law gave me her version, but I like Ruth Van Waerbeek- Gonzalez' (The Chilean Kitchen) version as well, so this is my own, which is an adaptation of the two. Serve Chilean style with fresh bread and a salad of sliced tomatoes and onion drizzled with olive oil. This is a typical autumn and winter dish at our house.(prep time does not include soaking time for beans.)

Provided by Sernarama

Categories Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dried cranberry beans or 1 lb lima beans (cranberry preferred)
3/4 lb banana squash or 3/4 lb winter squash, cubed
1 tablespoon olive oil
1 large onion, chopped
1 medium bell pepper, chopped
1 medium carrot, cubed
2 cups fresh corn kernels
2 tablespoons chopped fresh basil
2 teaspoons paprika
6 cups chicken broth or 6 cups vegetable broth
salt and pepper

Steps:

Rinse beans, place in a large pot with 6- 8 cups water, bring to a boil, turn off the heat and allow beans to soak for one hour.
Drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.
In a separate skillet, heat oil and saute onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.
Add vegetable mixture, corn and paprika to beans.
Simmer 30 mins, or until beans and squash are tender.
Add chopped basil and season with salt and pepper to taste.

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

POROTOS GRANADOS CON MAZAMORRA (CHILEAN VEGETABLE STEW)

Porotos Granados Con Mazamorra (Chilean Vegetable Stew) image

Translated from a Chilean cookbook. This is a great hearty vegetarian recipe made with navy or white beans. Plus, I like stews with squash. In Chile, the common squashes sold in the market places are very large gourds and pieces of it are sold instead of the entire gourd. The spices listed don't have quantities listed. I usually start with small amounts and add more later, when I can taste it.

Provided by jennyrs

Categories Stew

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

4 lbs navy beans or 4 lbs white beans
1 lb squash (pumpkin or butternut squash work well)
3 cups cooked corn
1 onion
2 garlic cloves
2 large tomatoes (I usually just use a can of tomatoes)
1 teaspoon paprika (approx. 1 teaspoon)
basil
1 tablespoon butter
1 teaspoon cumin (approx.1 teaspoon)
2 teaspoons salt (2 teaspoons)
pepper
1/2 cup cream (I like using evapoated milk best) or 1/2 cup half-and-half (I like using evapoated milk best)

Steps:

Wash and soak the beans overnight. Alternatively boil water, tkae off the the stove and let beans soak in the boiled water for 1 hour.
Clean and peal the squash, leaving it in large pieces.
Peel and dice the tomoates, onions, and garlic.
In a large pot, heat the butter. Saute the onions. When starting to look clear, add the garlic and tomatoes. Cook approximately 5-10 minutes, until everything is heated through and the tomatoes have started developing a creamy texture.
Season the tomates and onions with cumin, pepper, salt, and paprika.
Add the beans and pumpkin. Add enough water to cover all the ingredients. Bring to a boil and then simmer until the beans are cooked about 1 hour.
Take the squash peices out and mash or grind them. Then place back in the pot.
Grind the corn in a blender or food processor with the basil. Add it to the pot and cook for another 10 minutes or so. The starch from the corn should thicken the stew slightly.
(Optional) At the end add half a cup of milk product to make things creamy. The fattier the milk product the tastier the beans.

Nutrition Facts : Calories 432.4, Fat 4.5, SaturatedFat 1.6, Cholesterol 6, Sodium 1151.5, Carbohydrate 80.8, Fiber 27, Sugar 5.9, Protein 22.6

Tips:

Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
Use a variety of beans: This will give your stew a more complex flavor and texture. Try using a mix of black beans, pinto beans, and kidney beans.
Don't overcook the beans: They should be tender but still hold their shape.
Add vegetables to the stew: This will make it more nutritious and flavorful. Try using a mix of carrots, celery, onions, and bell peppers.
Season the stew well: Use a combination of salt, pepper, cumin, and chili powder to taste.
Serve the stew with rice or bread: This will help to soak up the delicious sauce.

Conclusion:

Porotos Granados is a hearty and flavorful Chilean stew that is perfect for a cold winter day. It is made with a variety of beans, vegetables, and spices, and is simmered until the beans are tender and the flavors have melded together. This stew is a great way to use up leftover beans, and it can be easily customized to your own taste. So next time you're looking for a comforting and delicious meal, give Porotos Granados a try!