POROTOS GRANADOS

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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

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.

Ntokozo Ndaba
nndaba@aol.com

Do you have any suggestions for side dishes to serve with this dish?


KASULE Nasser Wavvu
wk@gmail.com

Can I make this recipe in a slow cooker?


Mubeen Ali
a.mubeen66@yahoo.com

I'm on a low-carb diet. Can I modify this recipe to make it lower in carbs?


Jane Corralez
corralezjane@gmail.com

I'm allergic to beans. Is there a substitute I can use?


Shazam Mohamed
mohamedshazam30@yahoo.com

This recipe seems a bit complicated. I don't think I have the time or patience to make it.


Saad Ullah
saad_ullah@aol.com

I'm a bit hesitant to make this dish because I'm not a fan of spicy food.


Marissa Bullard
marissa.bullard@yahoo.com

I'm not sure about the combination of beans and pomegranate, but I'm willing to give it a try.


Asrar Ahmad
ahmad.asrar39@gmail.com

This recipe has all the flavors I love: sweet, savory, and a little bit of heat.


Bnele Mtsweni
bnele@yahoo.com

I'm always looking for new and exciting recipes. This one definitely fits the bill.


Kamlesh Yadav
yk@gmail.com

I can't wait to try this recipe. It looks so delicious.


Reagan M
rm95@yahoo.com

I love the vibrant colors of this dish. It's so inviting!


Asmita Lama
asmita-lama@gmail.com

This is now my go-to recipe for porotos granados.


Princess Noor
noor_princess@hotmail.com

I'm not a big fan of beans, but this recipe changed my mind. The beans were cooked perfectly and the sauce was flavorful.


Garang Corona
g.corona@hotmail.fr

I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor combination.


Oney 1
oney.181@yahoo.com

This was a delicious and easy recipe! The flavors were amazing and my family loved it. I will definitely be making this again.


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