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Vegetarian, Americas

Porotos granados (Chilean bean, squash and corn stew)

Porotos granados is a Chilean summer stew made with fresh beans, butternut squash and corn, served with a tomato salad. This recipe serves 4, is easy to make in 55 minutes, and costs €1.80 per serving. The key is mashing part of the squash at the end to thicken the stew naturally, and adding the basil at the very last moment.

A Chilean summer dish, porotos granados, a stew of fresh beans, squash and corn, with a tomato salad on the side.

Porotos granados (Chilean bean, squash and corn stew)
Total time
55 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Porotos granados is a dish from Chile, built around the summer harvest when fresh beans, corn and squash are at their best. The stew is mild and slightly sweet thanks to the corn and squash, with just enough warmth from the paprika. The texture turns almost creamy once a few cubes of squash break down into the broth.

It's an easy family meal, just as good on a weeknight as on a meat free Sunday. Kids tend to like the stew's mild, colorful appeal, and the fresh tomato salad on the side brings the contrast that makes the whole plate come alive. Mon Chou likes to serve the stew piping hot, exactly for that contrast with the cold salad.

The ingredients

4 people

Frozen foods

  • Frozen large white beans or lima beans 600 g

Fruits and vegetables

  • Butternut squash 600 g
  • Onions 2
  • Garlic 2 cloves
  • Basil 10 sprigs
  • Tomatoes 4
  • Red onion 1

Pantry

  • Canned sweet cornoften in the pantry 285 g
  • Sweet paprikaoften in the pantry 1 tbsp
  • Vegetable brothoften in the pantry 60 cl
  • Olive oiloften in the pantry 4 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Chop the onions and garlic, and sauté them in 2 tablespoons of oil with the paprika. 8 min

    Paprika burns quickly, keep the heat low.

  2. Add the beans and broth and let them cook. 15 min

    Fresh beans cook faster than dried ones.

  3. Peel the squash, cut it into cubes, and add it along with the drained corn. 20 min

    Mash a few cubes to thicken the stew.

  4. Make the salad with the tomatoes, sliced red onion, the remaining oil, vinegar, salt and pepper.

    Salt the tomatoes ten minutes ahead, they'll release their juice.

  5. Stir the chopped basil into the stew, taste, and serve with the tomato salad.

    Serve it piping hot, the contrast with the cool salad is what makes the dish.

Our tips to get it right

  • Pick a ripe butternut squash, its flesh is sweeter and mashes more easily to thicken the stew.
  • Drain the canned corn well before adding it, otherwise the stew turns too watery.
  • Taste the broth before salting, it's already seasoned, so the final salt is just a small adjustment.

The variations

  • Swap the butternut squash for red kuri squash, its thin skin doesn't need peeling.
  • For a faster version, use canned cooked white beans and cut the stew's simmering time down to 10 minutes.
  • For kids, blend a small portion of the stew for a smoother texture with fewer chunks.

What to serve it with

  • Crusty bread for dipping
  • Plain white rice on the side
  • Cold lemon water

Storage

The stew keeps for 3 days in the refrigerator in a sealed container. It freezes well for up to 2 months, though it's best to leave out the basil since it loses its flavor. Reheat gently in a pot, adding a splash of water if needed.

Questions about this dish

Can I use dried beans instead of frozen?

Yes, but you'll need to soak them overnight and add about 30 extra minutes of cooking time. Frozen beans are closer to the fresh beans used in Chile and cook much faster.

Can I make this stew ahead of time?

Yes, make the stew without the basil up to a day ahead. Reheat it gently and stir in fresh basil just before serving.

What corn can I use if I don't have canned?

Frozen corn works great, just thaw it before adding. Fresh corn kernels also work, cooked for a few extra minutes.

Why mash part of the squash?

Mashing a few cubes of squash releases their starch and naturally thickens the broth. This gives the stew its signature texture, somewhere between velvety and chunky.

How long does it take to make a porotos granados with tomato salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a porotos granados with tomato salad?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a porotos granados with tomato salad cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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