Chile on your plate: Try this Chilean porotos granados recipe
Porotos granados is a traditional Chilean dish that embodies the essence of Chile's agricultural heritage. Originating from the indigenous Mapuche people, this stew celebrates the country's corn and bean harvests. It is a hearty, comforting meal typically enjoyed during the summer months when its primary ingredients are in season. Let's get cooking and bring a taste of Chile to your kitchen.
Gather the following ingredients
For porotos granados, gather one cup of cranberry beans, two ears of corn, a large diced onion, two minced garlic cloves, a diced red bell pepper, two peeled and diced medium tomatoes, a teaspoon of smoked paprika, half a teaspoon of cumin, three cups vegetable broth, chopped fresh basil leaves, and salt and pepper to taste.
Prepare the beans
Begin by soaking the cranberry beans overnight in a bowl of water. The next day, drain and rinse them, then transfer to a large pot. Now cover with fresh water, bring to a boil, then reduce heat to low. Simmer the beans until tender, about an hour. Once cooked, drain off any excess water from the beans.
Cook the vegetables
In a separate pot, saute onions and garlic until they turn translucent. Add the diced red bell pepper and cook for five more minutes. Sprinkle in the smoked paprika and cumin, stirring for a couple of minutes to let the spices release their aroma. Then, incorporate the diced tomatoes, simmering them down until they thicken into a savory sauce.
Combine ingredients
With a sharp knife, shave the kernels from the corn cobs. Add these kernels to the pot containing the sauteed vegetables and tender beans. Pour in the vegetable broth, stirring to combine. Bring the mixture to a gentle simmer, letting it cook for 20 minutes. This process will allow the diverse flavors to blend and infuse, creating a rich and aromatic stew.
Final touches
Stir in the chopped basil to infuse the stew with freshness. Season with salt and pepper to taste. Let the stew simmer for 10 more minutes, allowing the flavors to fully blend. Serve your hearty porotos granados warm, perhaps with a side of crusty bread for an extra treat that complements the robust flavors of this traditional Chilean dish.
