Porotos Granados
Recipe type: Soup, vegan, no-oil
Cuisine: Wholefood plant-based
Prep time: 
Cook time: 
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Porotos granados is a traditional Chilean countryside summer stew made from beans, squash and corn. Although traditionally made with borlotti beans, I used haricot (navy) beans I’d cooked i the slow cooker. I served it as a soup with bread but it would make a delicious stew over brown rice with the liquid thickened a little. I used home made vegetable stock which gave it an amazing depth of flavour. It was a delight to use fresh corn, flat beans, garlic, onion, butternut squash, bayleaves and oregano from the garden. It was colourful, filling and delicious. I don’t normally think of serving soup in summer but it made an enjoyable meal, despite the heat.
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 tablespoon smoked paprika
  • Half a cup of wine
  • Chopped herbs (I used parsley, oregano and chives)
  • Two cups cooked beans (I used haricot beans - about 400g)
  • 1 litre vegetable stock
  • 3 bay leaves
  • 500g butternut squash flesh, in 1cm cubes
  • 200g flat or runner beans, stringed and sliced into 3cm lengths
  • Two corn cobs, kernels removed
  1. Heat a pan over a medium heat and add the onion.
  2. Stir for a few minutes until it starts to colour, add a few tablespoons of water if it starts to stick.
  3. Add the garlic and paprika and continue stirring for another minute or so.
  4. Add the wine to the pan to deglaze it
  5. Add the herbs, cooked beans, vegetable stock, bayleaves, butternut, green beans and corn kernels.
  6. Simmer for about 15 minutes until the squash is tender
  7. Taste and season with salt and pepper before serving
Recipe by The Kitchen Garden at https://thekitchengarden.co.nz/porotos-granados/