Porotos Granados is a traditional peasant dish of Chile, that comprises of pumpkin, corn, borlotti beans and spices.
This was a lovely, simple, one-pot dish – and a hearty vegetarian one too. It calls for grated corn as well, which I’ve never really done before, come to think of it. I pulled this recipe out of my ‘South American Grill’ cookbook that I used back in week four for the Argentinean Empanadas. I sped up the recipe however, by adding tinned beans rather than dried and soaked beans.
Porotos Granados (Pumpkin, Corn & Borlotti Bean Stew)
- 2 tblsp vegetable oil
- 1 brown onion, chopped
- 3 garlic cloves, finely chopped
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1L vegetable stock
- 1 x 450g tin of borlotti beans, rinsed
- 2 corn cobs, grated
- 500g peeled butternut pumpkin, cut into 1 inch chunks
- 1 large handful of basil leaves
Heat the oil in a saucepan over low/medium heat. Cook the onion and garlic until softened, then add the spices and oregano and cook until fragrant. Add your stock and bring to the boil. Add your borlotti beans and simmer for 10 mins.
Next, add the pumpkin and the grated corn (including its juices from grating), to the stew and stir to combine. Simmer for 20-25 mins, or until the pumpkin is tender.
Season with salt and pepper to taste and stir through the basil leaves just before serving. Serve with steamed rice or crusty bread.
Serves 4 Vegans Heartily