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Chilean Porotos Granados (Fresh Bean, Corn, and Squash Stew)

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Chilean porotos granados, a rustic golden bean, corn, and pumpkin stew in a ceramic bowl with basil and crusty bread on a linen-covered table.
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Porotos granados is a beloved Chilean summer stew that brings together fresh cranberry beans, sweet corn, pumpkin, tomato, and basil in one generous pot.

Simmer the beans until tender, add the pumpkin and corn at the right moment, and finish with basil so the stew stays hearty but bright.

Cut the pumpkin into large pieces so it softens and thickens the broth without disappearing completely.

Serving Suggestions

Serve hot with chopped basil, a drizzle of olive oil, and a crisp salad or warm bread.

A ladle serving Chilean porotos granados from a wide enamel pot, with corn, pumpkin, cranberry beans, and fresh basil visible on the work surface.

Recipe Notes

The stew keeps for up to 4 days in the refrigerator. It thickens overnight; loosen it with water or vegetable stock when reheating.

Chilean porotos granados, a rustic golden bean, corn, and pumpkin stew in a ceramic bowl with basil and crusty bread on a linen-covered table.

Chilean Porotos Granados (Fresh Bean, Corn, and Squash Stew)

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A hearty Chilean stew of fresh beans, corn, pumpkin, tomato, and basil.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Chilean
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 2 cups fresh cranberry beans shelled; frozen may be used
  • 1 lb winter squash peeled and cut into 1-inch pieces
  • 2 cups corn kernels fresh or frozen
  • 2 medium tomatoes chopped
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 5 cups water
  • 1 tsp fine salt
  • 1/2 cup fresh basil leaves torn

Equipment

  • Large Dutch oven
  • Chef’s knife
  • Cutting board
  • Wooden spoon
  • Ladle

Method
 

Start the beans:
  1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook for 5 minutes. Stir in the garlic, paprika, and cumin for 30 seconds.
  2. Add the beans, tomatoes, water, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
Finish the stew:
  1. Add the squash and simmer uncovered for 15 minutes, until the beans are tender and the squash is soft but still holds some shape.
  2. Stir in the corn and cook for 8 to 10 minutes. Fold in the basil, taste for salt, and serve hot.

Nutrition

Calories: 315kcalCarbohydrates: 54gProtein: 13gFat: 9gSaturated Fat: 1gSodium: 520mgFiber: 14gSugar: 12g

Notes

  • Fresh cranberry beans cook faster than dried beans and give the stew its classic texture.
  • If using frozen corn, add it straight from the freezer and allow a few extra minutes.

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