Porotos Granados Recipes

POROTOS GRANADOS (CRANBERRY BEANS STEW - CHILEAN RECIPE)

Steps:

• Thrash the beans (i.e. remove them from their husks), chop the corns, wash and chop the pumpkin into medium-sized cubes.
• In a large pot, cook with enough hot water to cover the beans and chopped pumpkin, add a little salt and about 4 basil leaves. Cook over medium heat for about 30 minutes.
• Meanwhile make a stir-fry sauce in a pan with oil, onion chopped in squares, garlic, chopped basil, and the remaining spices. It takes about 7 minutes, more or less.
• Meanwhile add the corn to the mixture of beans, and cook for about 5 more minutes.
• Then add the stir-fry sauce that was prepared, stir well and cook for about 3 more minutes.
• Let it stand and serve with basil on top or with "color", which is basically red pepper powder with some lard or melted butter.

POROTOS GRANADOS (CHILEAN BEAN STEW)

Steps:

• Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
• Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

POROTOS GRANADOS

Steps:

• 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.
• 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.
• 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.
• 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.

POROTOS GRANADOS

Steps:

• Rinse beans, place in a large pot with 6- 8 cups water, bring to a boil, turn off the heat and allow beans to soak for one hour.
• Drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.
• In a separate skillet, heat oil and saute onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.
• Add vegetable mixture, corn and paprika to beans.
• Simmer 30 mins, or until beans and squash are tender.
• Add chopped basil and season with salt and pepper to taste.

POROTOS GRANADOS (BEAN STEW)

Steps:

• Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes.
• Add navy beans and broth to pot, then add winter squash and lima beans. Cover and simmer over low heat until squash begins to soften, about 30 minutes. Add up to 1/4 cup water if mixture becomes too dry.
• Stir corn and basil into pot and cook, uncovered, until the corn is tender and sauce is thick, about 5 minutes. Season to taste with salt and pepper.