This hearty Chilean dish, known as porotos granados, always includes three kinds of bean, although the types sometimes vary.
1/2 lb. (225 g) dried white beans
1/2 lb. (225 g) dried pinto beans
2 qt. (2 L) water
2 Tbsp. (30 mL) olive oil
1 medium onion, chopped
1 Tbsp. (15 mL) sweet paprika
3 large garlic cloves, finely chopped
1 bay leaf
1-1/2 lb. (700 g) fresh pumpkin or winter squash,
peeled and cut into cubes
1/2 lb. (225 g) fresh or frozen lima beans
4 medium tomatoes, peeled, seeded, and chopped
2 corn cobs, kernels removed
2 Tbsp. (30 mL) chopped fresh basil or parsley
salt and black pepper, to taste
1. Soak the dried beans in separate bowls in 3 times their volume of water for 6 hours or overnight. Drain.
2. Combine the dried beans and the water in a large pan and bring to the boil. Cover, and simmer for 45-60 minutes, or until tender. Add salt to taste and set aside.
3. Heat the oil over a medium heat in a large, heavy pan and add the onion. Cook for about 5 minutes, until the onion is just tender, and stir in the paprika. Cook, stirring, for a few minutes, and add the garlic. Stir together for about half a minute and add all but 1 cup (250 mL) of the cooked beans with their cooking liquid, the bay leaf, squash, lima beans, and the tomatoes. Bring to the boil, season with salt, reduce the heat, and cover. Simmer for about 30 minutes or until the squash and beans are tender. Add the corn kernels and simmer, uncovered, for about 5 minutes, until the corn is tender. Stir in the basil or parsley, and season to taste.
4. Blend the reserved beans in a blender or food processor, or mash them in a mortar and pestle. Stir into the stew. Heat through and serve hot with cornbread.
The Foodlover's Atlas of the World
by Martha Rose Schulman
Hardcover, 288 pages
300 full color photographs, 90 recipes
Recipe reprinted by permission.
This page created February 2003
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