Porotos Granados

A Chilean white (cranberry) bean stew with fresh corn kernels and savory basil. This is the version Maria Teresa prepared on cold days in Santiago de Chile.

The Mapuche people, among others, have cultivated beans since pre-hispanic times and most of its ingredients are native to the Americas. The stew receives its name from its main ingredient, ripe harvested Cranberry (cargamanto) beans, originated in Colombia, but also is common among the Aymara people. The word poroto, unique to Chile, southern Peru and Argentina, originally comes from the quechua word for bean purutu.

Wikipedia contributors. “Porotos granados.” Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, 3 Feb. 2016. Web. 13 Apr. 2016.

Ingredients for Porotos Granados

  • 2 lbs. cranberry¬†or other white beans
  • 2 bouillon cubes
  • 4 or 5 large fresh basil leaves
  • 1 lb. yellow squash, cubed
  • 1/2 onion, minced
  • 1/4 cup oil
  • 1 t paprika
  • 1 t finely chopped parsley
  • 1/4 t oregano
  • 2 cups kernel corn (best freshly cut off cobs)
  • Salt and pepper

Cook beans in 6 cups water with the bouillon cubes and basil. When about half cooked, add the squash and allow to cook over medium heat until tender.

Heat oil in a separate pan and add paprika to release its fragrance. Stir for 1 minute and add onion, parsley, and oregano. Season with salt and pepper. Add the onion mixture to the cooked beans. Add the corn and simmer for 15 minutes.

Servings: 6


If prepared with vegetable broth, which, traditionally, it often is, this recipe is vegetarian/vegan