Porotos Granados con Pilco (Chilean Bean Stew)
Porotos Granados con Pilco is a traditional Chilean dish that brings together fresh ingredients like beans, corn, and pumpkin for a hearty and flavorful stew. This comforting meal is perfect for any time of year, offering a rich blend of textures and spices. Below, you’ll find everything you need to recreate this vibrant and nutritious dish right in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Vegetable oil | 2 tablespoons |
| Small onion, diced | 1 |
| Garlic clove, finely chopped | 1 |
| Salt, paprika (ají color), pepper, and cumin | To taste |
| Fresh beans (porotos granados) | 1.5 kg |
| Corn (off the cob) | 2 ears |
| Pumpkin (camote), diced | 250 g (¼ kg) |
| Fresh basil leaves | 8 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 35 g |
| Protein | 7 g |
| Fat | 5 g |
| Fiber | 6 g |
| Sodium | 200 mg |
| Vitamin A | 60% DV |
| Vitamin C | 20% DV |
This is a plant-based dish that’s full of fiber, vitamins, and minerals. The beans provide protein, while the corn and pumpkin contribute to a hearty serving of carbohydrates. Fresh basil enhances the aroma and flavor, making this a dish that is both healthy and deeply satisfying.
Instructions
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Prepare the vegetables:
Begin by shelling the fresh beans (porotos granados) and cutting the corn kernels from the cobs. Peel and dice the pumpkin (zapallo camote) into medium-sized cubes. Set all the vegetables aside. -
Cook the beans and pumpkin:
In a large pot, add the shelled beans and diced pumpkin. Cover the ingredients with hot water and bring to a boil. Add a pinch of salt and about 4 fresh basil leaves for extra flavor. Reduce the heat to medium and allow the mixture to simmer for about 30 minutes, until the beans are tender and the pumpkin is soft. -
Prepare the sofrito (seasoned sauté):
While the beans and pumpkin are cooking, heat the vegetable oil in a skillet over medium heat. Add the diced onion, garlic, chopped basil leaves, and your preferred amount of salt, paprika (ají color), pepper, and cumin. Sauté the mixture for about 7 minutes until the onions become soft and fragrant. -
Add the corn:
Once the beans and pumpkin have cooked for about 30 minutes, add the corn kernels to the pot. Let the mixture continue to simmer for another 5 minutes, allowing the corn to cook and absorb the flavors of the stew. -
Incorporate the sofrito:
After the corn has softened, stir in the sofrito you prepared earlier. Mix everything well and let the stew cook for an additional 3 minutes to ensure all the flavors meld together. -
Let it rest and serve:
Remove the pot from the heat and allow the stew to rest for a few minutes before serving. Garnish the dish with fresh basil leaves, or for an extra touch of richness, drizzle with a little ají color (paprika sautéed in melted butter or lard) before serving.
Chef’s Tips:
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Ají color: If you can’t find Chilean ají color (paprika), regular paprika works just as well. Frying the paprika in a little bit of oil or butter will give the dish its characteristic “color,” or finishing touch.
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Seasoning: Adjust the spices to suit your taste. Some like their porotos granados spicier, so feel free to add a bit of red chili powder if you prefer a bolder flavor.
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Vegetable variety: You can experiment by adding other vegetables like carrots or bell peppers for more texture and flavor.
Serving Suggestions
Porotos Granados con Pilco is traditionally served with a piece of warm bread, such as marraqueta or hallulla, and can be accompanied by a light salad or pickled vegetables for contrast. For an authentic Chilean experience, pair the dish with a glass of young red wine or a refreshing mote con huesillo (a sweet drink made from wheat and dried peaches).
This wholesome stew makes for a comforting meal, bursting with the natural flavors of the garden. Whether you’re serving it as a main course or a hearty side, Porotos Granados con Pilco is sure to bring warmth and tradition to your table.
