Porotos Granados

""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.)"
 
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Ready In:
2hrs 20mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. I loved this recipe. It was a unique idea for using squash. It was thick and filling so the leftovers lasted me a while.
     
  2. This mildly seasoned, sweet stew/soup was a big hit at our house. It was renamed Orange Stew and is a lovely entree. I used dried lima beans soaked overnight and skipped step 1. The rest of the recipe was done in one hour.
     
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