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.
Author: Rachel Knight
Recipe type: Soup, vegan, no-oil
Cuisine: Wholefood plant-based
- 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
- Heat a pan over a medium heat and add the onion.
- Stir for a few minutes until it starts to colour, add a few tablespoons of water if it starts to stick.
- Add the garlic and paprika and continue stirring for another minute or so.
- Add the wine to the pan to deglaze it
- Add the herbs, cooked beans, vegetable stock, bayleaves, butternut, green beans and corn kernels.
- Simmer for about 15 minutes until the squash is tender
- Taste and season with salt and pepper before serving