Vida Recetas Editorial
Porotos granados are a traditional dish from central Chile, perfect to enjoy any time of the year. This bean recipe combines beans, pumpkin, corn, and basil in a comforting and flavorful stew. Originally from rural cuisine, it has become a classic that evokes summer, although today you can easily prepare it with frozen or fresh ingredients.
This version includes a sofrito with onion, garlic, carrot, and bell pepper, and can be enriched with longaniza sausage or noodles, according to your preference. The touch of fresh basil and spices like cumin and oregano give it an unmistakable aroma. If you're looking for a comforting homemade meal, porotos granados are the ideal choice.
Prep
60 min
Cook
40 min
Servings
6
Calories
294 kcal
Let the beans soak the night before preparation.
The next day in a pressure cooker, also known as an <a href="#">espresso pot</a>, place the beans and squash in plenty of salted water and cook until soft and cooked, about 40-60 minutes
In another pot you should place 1 tablespoon of oil and sauté the onion, stirring occasionally, about 6-8 minutes.
Then add the garlic, corn, carrot and paprika if you are using it. Cook for 1 minute while stirring, add the sausage and sauté for 2-3 minutes.
Add the cooked beans and squash plus enough water to cover everything, add the raw noodles and cook over medium heat for 5-7 minutes or until the noodles are cooked.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 40 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
