Porotos Granados

Name: Porotos Granados
Total time: 1 h 41 min
Yield: 6 servings
Ingredients: 2 tablespoons canola or olive oil; 1 whole onion; 2 cloves garlic; 1 teaspoon sweet smoked paprika; ¼ cup oregano; 3½ ounces dried beans; 1 quart vegetable stock; 1 leaf bay leaf; 1½ pounds squash; 7 ounces green beans; 2 cobs corn; to taste salt and pepper

A hearty Chilean-inspired stew featuring beans, squash, corn, and green beans simmered with aromatic spices and herbs. This nutritious vegetarian dish combines fresh vegetables with tender beans in a flavorful broth.

6 servings

1 hr 41 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 tablespoons canola or olive oil
•1 whole onion
•2 cloves garlic
•1 teaspoon sweet smoked paprika
•¼ cup oregano
•3½ ounces dried beans
•1 quart vegetable stock
•1 leaf bay leaf
•1½ pounds squash
•7 ounces green beans
•2 cobs corn
•to taste salt and pepper

Cooking Instructions

1.
Heat the oil in a large saucepan or casserole over medium heat. Add the onion and garlic and sauté gently for about 10 minutes, until softened. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
11 min
2.
If using dried beans, drain them after soaking and add to the pan with the stock and bay leaf. Bring to a boil, then lower the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well, and simmer for 10 to 15 minutes, until the squash is just tender, then add the green beans and corn kernels and simmer for another 5 minutes.
65 min
3.
If using canned beans, add the drained, rinsed beans, the squash, bay leaf, and stock at the same time, and simmer until the squash is just tender, 10 to 15 minutes. Then add the green beans and corn kernels and simmer for a further 5 minutes.
20 min
4.
To finish, season well-I use about 1 teaspoon of salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.
5 min

Cooking Instructions

Heat the oil in a large saucepan or casserole over medium heat. Add the onion and garlic and sauté gently for about 10 minutes, until softened. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.

11 min

If using dried beans, drain them after soaking and add to the pan with the stock and bay leaf. Bring to a boil, then lower the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well, and simmer for 10 to 15 minutes, until the squash is just tender, then add the green beans and corn kernels and simmer for another 5 minutes.

65 min

If using canned beans, add the drained, rinsed beans, the squash, bay leaf, and stock at the same time, and simmer until the squash is just tender, 10 to 15 minutes. Then add the green beans and corn kernels and simmer for a further 5 minutes.

20 min

To finish, season well-I use about 1 teaspoon of salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.

5 min