12 Wholesome Porotos Granados Recipes That Highlight Local Ingredients

Discovering the heartwarming world of Porotos Granados has been a delightful journey. This classic Chilean dish beautifully highlights the richness of local ingredients. From the vivid colors of fresh corn to the comforting depth of hearty beans, each recipe offers its own unique story. I’ve found variations to suit every palate, and I’m excited to share these wholesome twists with you. They’re perfect for your next cozy meal.

Classic Porotos Granados With Fresh Corn and Cranberries

Porotos Granados is a traditional Chilean dish that celebrates the vibrant flavors of local ingredients, particularly beans and corn. This comforting stew is made with fresh cranberries, which add a unique sweetness and a pop of color, making it not only delicious but visually appealing. Typically enjoyed in the summer when corn is at its peak, this dish is a perfect example of Chilean cuisine’s ability to highlight seasonal produce.

The combination of textures and flavors creates a satisfying meal that can be enjoyed on its own or served alongside crusty bread. Preparing Classic Porotos Granados is a delightful process that allows you to immerse yourself in the aromas of simmering vegetables and spices. The dish is hearty enough to serve as a main course and is a favorite among both vegetarians and meat lovers alike.

With its rich flavors and nutrient-dense ingredients, this dish is great for family gatherings or a cozy night in. Follow this simple recipe to bring a taste of Chile into your kitchen.

Ingredients (serving size of 4-6 people):

• 2 cups fresh cranberries
• 2 cups fresh corn kernels (about 4-5 ears of corn)
• 1 cup dried poroto beans (or 2 cans of cooked beans, rinsed and drained)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium tomatoes, diced
• 4 cups vegetable broth
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil or parsley for garnish

Cooking Instructions:

1. Preparation of Beans: If using dried poroto beans, soak them overnight in water. The next day, drain and rinse the beans, then cook them in a pot of fresh water for about 1-1.5 hours until tender. If using canned beans, simply rinse and set aside to use later in the recipe.
2. Sautéing Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until they become translucent. Then, add the minced garlic and diced red bell pepper, cooking for an additional 3-4 minutes until the peppers soften.
3. Adding Tomatoes and Spices: Stir in the diced tomatoes, paprika, and cumin. Allow the mixture to cook for another 5 minutes, stirring occasionally, until the tomatoes break down and create a flavorful base for the stew.
4. Combining Ingredients: Add the cooked beans (or rinsed canned beans), fresh corn kernels, and vegetable broth to the pot. Stir well to combine all ingredients. Season with salt and pepper to taste.
5. Simmering the Stew: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes. This allows the flavors to meld together beautifully while the corn and cranberries cook through.
6. Finishing Touches: After simmering, stir in the fresh cranberries and cook for an additional 5-10 minutes until the cranberries are just tender but still hold their shape. Adjust the seasoning if necessary.
7. Serving: Remove the pot from heat and let it sit for a few minutes before serving. Ladle the porotos granados into bowls and garnish with fresh basil or parsley for an added burst of flavor.

Extra Tips:

For an extra depth of flavor, consider adding a splash of white wine or a teaspoon of smoked paprika during the cooking process. If fresh cranberries are unavailable, you can substitute them with dried cranberries, but be sure to adjust the sweetness by adding a little sugar if needed.

This dish can also be made ahead of time and reheated, as the flavors continue to develop and improve after a day in the fridge. Enjoy your delicious Classic Porotos Granados with some crusty bread for a complete meal!

Vegan Porotos Granados With Sweet Potatoes and Spinach

Vegan Porotos Granados is a hearty and nutritious dish that hails from Chile, traditionally featuring a blend of beans and seasonal vegetables. This vibrant recipe incorporates the natural sweetness of sweet potatoes and the richness of spinach, making it not only delicious but also packed with essential nutrients.

The creamy texture of the beans combined with the tender sweet potatoes creates a fulfilling meal that’s perfect for any time of the year, especially during the cooler months when comforting foods are in high demand.

This vegan version of Porotos Granados maintains the essence of the original dish while excluding any animal products. The flavors meld beautifully as the ingredients simmer together, resulting in a comforting bowl of goodness.

Serve it with crusty bread or over a bed of rice for a complete meal that’s both satisfying and nourishing for you and your guests.

Ingredients (Serves 4-6):

• 2 cups of fresh or frozen porotos (Chilean white beans)
• 2 medium sweet potatoes, peeled and diced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 cups of fresh spinach, chopped
• 1 red bell pepper, diced
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 4 cups of vegetable broth
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Beans: If you’re using dried beans, soak them overnight in water. The next day, drain and rinse them before cooking. If using canned or frozen beans, simply rinse them under cold water and set aside.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes. This step builds a flavorful base for your dish.
3. Add the Sweet Potatoes and Bell Pepper: Stir in the diced sweet potatoes and red bell pepper. Cook for an additional 5-7 minutes until they begin to soften. This will allow the sweetness of the potatoes to infuse into the dish.
4. Incorporate the Spices: Sprinkle in the ground cumin and smoked paprika, stirring to coat the vegetables evenly. Allow the spices to toast for about a minute, which enhances their flavors and aromas.
5. Add the Beans and Broth: Pour in the vegetable broth and add the prepared beans. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender and the flavors meld together.
6. Finish with Spinach: Stir in the chopped spinach and cook for an additional 5 minutes, or until the spinach is wilted. This adds a vibrant color and nutrition to the dish.
7. Season and Serve: Taste the Porotos Granados and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro if desired.

Extra Tips:

For a richer flavor, consider adding a splash of lime juice just before serving to brighten up the dish.

Additionally, feel free to customize this recipe by incorporating other seasonal vegetables such as carrots or zucchini. If you prefer a spicier kick, consider adding chopped jalapeños or a dash of cayenne pepper during the cooking process.

This dish also freezes well, so you can make a large batch and enjoy it later!

Spicy Porotos Granados With Chorizo and Bell Peppers

Porotos Granados is a traditional Chilean dish that showcases the deliciousness of fresh beans, typically prepared during the harvest season. This hearty stew is packed with flavors, and when you add spicy chorizo and vibrant bell peppers, it transforms into a comforting, mouthwatering meal that’s perfect for family gatherings or a cozy dinner at home.

The combination of the smoky chorizo and the sweet bell peppers creates a delightful balance that enhances the natural nuttiness of the beans.

In this recipe, we’ll guide you through the process of making Spicy Porotos Granados with Chorizo and Bell Peppers. Not only will this dish warm you up on a chilly day, but the vibrant colors and rich flavors will also impress your guests. Get ready to experience the essence of Chilean cuisine with a spicy twist!

Ingredients (Serves 4-6)

• 2 cups fresh or frozen porotos (white or cranberry beans)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 spicy chorizo sausages, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Prepare the Beans: If using dried beans, soak 2 cups of porotos overnight in water. Drain and rinse them before cooking. If using frozen beans, you can skip this step and use them directly in the recipe.
2. Sauté the Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes until translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Add the Bell Peppers and Chorizo: Stir in the diced red and green bell peppers, along with the sliced chorizo. Cook for about 5-6 minutes until the peppers soften and the chorizo begins to brown, releasing its flavorful oils.
4. Spice It Up: Sprinkle in the smoked paprika, cumin, and chili powder. Stir well to combine all the spices with the vegetables and chorizo, letting them cook together for another 2 minutes to deepen the flavors.
5. Combine with Beans and Broth: Add the soaked or frozen porotos to the pot, followed by 4 cups of vegetable broth. Stir everything together, ensuring the beans are submerged in the liquid. Bring the mixture to a boil.
6. Simmer: Once boiling, reduce the heat to low and let the stew simmer uncovered for about 30-40 minutes, or until the beans are tender and the mixture thickens. Stir occasionally to prevent sticking.
7. Season and Serve: Taste the stew and season with salt and pepper as needed. Remove from heat and let it rest for a few minutes before serving. Garnish with fresh cilantro for a burst of flavor and color.

Extra Tips

For added depth of flavor, consider incorporating a splash of white wine or vinegar into the stew while simmering. If you prefer a thicker consistency, you can mash some of the beans against the side of the pot during cooking.

Also, feel free to customize the spice level according to your preference by adding more chili powder or using a spicier variety of chorizo. Serve this dish with crusty bread or over rice for a complete meal!

Porotos Granados With Seasonal Vegetables and Quinoa

Porotos Granados is a traditional Chilean dish that celebrates the flavors of the season with its vibrant mix of beans and vegetables. This hearty stew isn’t only a comforting meal, but it’s also packed with nutrients, making it a perfect choice for a wholesome family dinner.

The combination of fresh seasonal vegetables, protein-rich quinoa, and flavorful beans creates a delightful dish that’s both satisfying and healthy. Its rich color and aroma are sure to entice everyone at the table, inviting them to enjoy a taste of Chilean cuisine.

In this recipe, we’ll explore how to prepare Porotos Granados with seasonal vegetables and quinoa. The dish is versatile and can be adapted based on the vegetables that are currently in season, ensuring that you’re making the most of the freshest produce available.

The addition of quinoa not only enhances the dish’s texture but also adds a nutty flavor and additional protein, making this a complete meal that’s sure to please.

Ingredients (serving size: 4-6 people)

• 2 cups fresh porotos (Chilean beans) or 1 can of white beans, drained and rinsed
• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 bell pepper (any color), diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Cooking Instructions

1. Prepare the quinoa: Begin by rinsing the quinoa under cold water in a fine-mesh strainer to remove its natural bitterness. In a medium saucepan, add the rinsed quinoa and 2 cups of vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Once cooked, set aside.
2. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until the onion is translucent and fragrant. This step builds a flavorful base for the stew.
3. Add the root vegetables: Stir in the diced carrots and bell pepper, cooking for an additional 5 minutes. This will help the vegetables soften and infuse the dish with flavor.
4. Incorporate zucchini and corn: Add the diced zucchini and corn kernels to the pot. Stir everything together and cook for another 3-4 minutes. The zucchini will add a lovely texture and freshness to the dish.
5. Combine beans and spices: Mix in the porotos (or canned beans), remaining vegetable broth, ground cumin, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes. This allows the flavors to meld together beautifully.
6. Finish with quinoa: Once the vegetables are tender, add the cooked quinoa to the pot and stir to combine. Cook for an additional 2-3 minutes to heat the quinoa through.
7. Serve and garnish: Ladle the Porotos Granados into bowls and garnish with fresh cilantro or parsley for a burst of color and flavor. Enjoy your hearty and nutritious dish!

Extra Tips

For an extra layer of flavor, consider adding a splash of lemon juice or a sprinkle of chili flakes just before serving to brighten the dish.

You can also customize the vegetables based on what you have on hand or what’s in season, making this dish very adaptable. If you prefer a creamier texture, you can blend a portion of the beans before adding them to the stew.

Finally, serve with crusty bread or a side salad for a complete meal that’s sure to impress your family and friends!

Creamy Porotos Granados With Coconut Milk and Herbs

Porotos Granados is a traditional Chilean dish that showcases the natural flavors of fresh beans, combined with the richness of coconut milk and a medley of herbs. This dish isn’t only comforting but also packed with nutrients, making it a delightful option for a family dinner or a cozy gathering with friends.

The creamy texture from the coconut milk complements the tender beans and vibrant herbs, creating a harmonious blend that’s both satisfying and delicious.

In this recipe, we’ll walk you through the steps to create Creamy Porotos Granados With Coconut Milk and Herbs. The combination of fresh ingredients, including corn, squash, and herbs, enhances the dish’s flavor profile, making it a perfect vegetarian or vegan option.

Whether you’re familiar with Chilean cuisine or trying it for the first time, this dish is sure to impress with its vibrant colors and wholesome taste.

Ingredients (Serves 4-6):

• 2 cups fresh porotos (Chilean fresh beans) or canned white beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 can (400 ml) coconut milk
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lime

Cooking Instructions:

1. Prep the Ingredients: Begin by preparing all your ingredients. If using fresh porotos, soak them overnight and cook until tender. Chop the onion, garlic, zucchini, yellow squash, and herbs. Having everything ready will make the cooking process smoother.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Then add the minced garlic and cook for an additional minute until fragrant.
3. Cook the Vegetables: Add the diced zucchini and yellow squash to the pot. Stir well and cook for about 4-5 minutes until the vegetables begin to soften. This step enhances the flavors of the aromatics and the vegetables.
4. Add the Beans and Corn: Stir in the cooked or canned porotos and corn kernels. Mix well to combine all the ingredients evenly. This will guarantee that the beans and corn absorb the flavors from the sautéed vegetables.
5. Incorporate Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, then add the ground cumin, paprika, salt, and pepper. Stir to combine. Allow the mixture to come to a gentle simmer, which will help the flavors meld together.
6. Simmer the Dish: Reduce the heat to low and let the dish simmer for about 15-20 minutes, stirring occasionally. This will allow the beans and vegetables to cook through and the flavors to develop fully.
7. Finish with Fresh Herbs and Lime: Once the porotos granados is creamy and the vegetables are tender, remove the pot from the heat. Stir in the chopped cilantro, parsley, and lime juice. This brightens the dish and adds a fresh touch.
8. Serve and Enjoy: Ladle the creamy porotos granados into bowls and serve hot. You can garnish with additional herbs or a sprinkle of lime juice if desired.

Extra Tips: When making Creamy Porotos Granados, feel free to adjust the consistency by adding more vegetable broth if you prefer a soupier texture. For added flavor, consider incorporating spices like chili powder or a dash of hot sauce for a little heat.

This dish can also be made ahead of time; simply reheat it gently on the stove before serving. Enjoy with crusty bread or a side salad for a complete meal!

Porotos Granados With Roasted Tomatoes and Garlic

Porotos Granados is a traditional Chilean dish that highlights the delightful flavor of fresh beans and seasonal vegetables. This hearty recipe combines the earthiness of porotos (Chilean beans) with the sweetness of roasted tomatoes and the aromatic touch of garlic. The result is a vibrant and satisfying meal that can be enjoyed on its own or as a side dish.

Perfect for gatherings or family dinners, this dish offers a taste of authentic Chilean cuisine that’s both comforting and nourishing. The combination of roasted tomatoes brings out their natural sweetness, while the garlic adds a robust flavor that complements the beans beautifully.

This Porotos Granados with Roasted Tomatoes and Garlic isn’t only delicious but also packed with nutrients, making it a perfect option for those looking to incorporate more plant-based meals into their diet. Whether you’re familiar with Chilean cooking or trying it for the first time, this recipe is sure to impress.

Ingredients (Serves 4-6)

• 2 cups fresh porotos (Chilean beans) or 1 can of cooked beans, drained and rinsed
• 4 ripe tomatoes, halved
• 4 cloves of garlic, unpeeled
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh cilantro for garnish

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This temperature will allow the tomatoes and garlic to roast perfectly, enhancing their flavors.
2. Prepare the Tomatoes and Garlic: On a baking sheet, place the halved tomatoes and unpeeled garlic cloves. Drizzle with a tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat, then spread them out evenly. Roast in the preheated oven for about 20-25 minutes until the tomatoes are soft and slightly caramelized, and the garlic is tender.
3. Sauté the Vegetables: While the tomatoes and garlic are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and bell pepper, sautéing until they’re softened, about 5-7 minutes. Stir occasionally to prevent burning.
4. Add the Spices: Once the onions and peppers are cooked, stir in the ground cumin and smoked paprika. Cook for an additional minute until the spices are fragrant.
5. Combine Ingredients: Add the porotos (beans) to the pot along with the vegetable broth. Stir well to combine all ingredients, and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.
6. Blend the Roasted Tomatoes and Garlic: After the tomatoes and garlic have finished roasting, remove them from the oven. Let the garlic cool slightly, then squeeze the cloves out of their skins into a blender or food processor. Add the roasted tomatoes and blend until smooth.
7. Finish the Dish: Pour the blended tomato and garlic mixture back into the pot with the beans. Stir well to combine, and let it simmer for an additional 10 minutes. Taste and adjust seasoning with salt and pepper if necessary.
8. Serve: Once everything is well combined and heated through, ladle the Porotos Granados into bowls and garnish with fresh cilantro. Enjoy your dish warm!

Extra Tips

For an added depth of flavor, consider incorporating other seasonal vegetables such as zucchini or corn into the mix. If you want to make the dish even heartier, feel free to add some diced potatoes or quinoa.

This recipe is versatile, so you can easily adjust the spices or add your favorite herbs according to your preference. Finally, serving this dish with crusty bread or over rice can make it even more satisfying!

Hearty Porotos Granados With Kale and Carrots

Porotos Granados is a traditional Chilean dish that celebrates the flavors of the region, combining fresh ingredients with a rich cultural heritage. This hearty recipe features tender beans, vibrant kale, and sweet carrots, creating a comforting meal perfect for any occasion. The dish isn’t only nutritious but also bursting with flavor, making it an ideal option for family gatherings or cozy weeknight dinners.

In this version, the addition of kale adds a delightful texture and a boost of nutrients, while carrots lend a natural sweetness to the mix. As you cook the beans slowly, they absorb the aromatic spices and become incredibly tender, resulting in a satisfying dish that warms the soul. Whether served on its own or paired with rustic bread, Hearty Porotos Granados With Kale and Carrots is sure to please everyone at the table.

Ingredients (serving size: 4-6 people)

• 2 cups fresh or dried porotos (beans)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup kale, chopped (stems removed)
• 1 medium tomato, diced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Prepare the Beans: If using dried beans, soak them in water overnight. Drain and rinse before cooking. If using fresh beans, rinse them thoroughly. This step guarantees that the beans are soft and ready to absorb all the flavors during cooking.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then, add the minced garlic and sauté for another 1-2 minutes until fragrant. This forms the flavor base of the dish, enhancing the overall taste.
3. Cook the Carrots: Add the diced carrots to the pot and stir well, cooking for an additional 5 minutes. This step allows the carrots to soften slightly and release their natural sweetness, which will elevate the dish.
4. Combine Ingredients: Stir in the diced tomatoes, paprika, and cumin. Mix well to coat the vegetables in the spices. Cook for about 2-3 minutes, allowing the flavors to meld together.
5. Add the Beans and Broth: Pour in the vegetable broth and add the soaked beans. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for about 30-40 minutes, or until the beans are tender. Stir occasionally to prevent sticking and guarantee even cooking.
6. Incorporate the Kale: Once the beans are cooked, add the chopped kale to the pot. Stir it in and cook for an additional 5-10 minutes until the kale is wilted and tender. This step not only adds flavor but also a vibrant color to the dish.
7. Season and Serve: Taste the porotos granados and season with salt and pepper as needed. Once ready, ladle the dish into bowls and garnish with fresh parsley if desired. Serve hot, either on its own or with crusty bread for a complete meal.

Extra Tips

When cooking Hearty Porotos Granados With Kale and Carrots, consider using seasonal vegetables for the best flavor and nutrition. You can also experiment with different types of beans or add other vegetables like bell peppers or zucchini to customize the dish.

If you prefer a thicker consistency, mash some of the beans against the side of the pot before serving. This will create a creamier texture without the need for cream or other dairy products. Enjoy your culinary journey with this delightful Chilean classic!

Porotos Granados With Lentils and Zucchini

Porotos Granados is a traditional Chilean dish that celebrates the rich flavors of fresh beans, vegetables, and spices. This version incorporates lentils and zucchini, adding a nutritious twist to the classic recipe. The combination of these ingredients creates a hearty and satisfying meal that’s perfect for family gatherings or a cozy dinner at home.

The blend of textures and flavors in this dish isn’t only delightful but also packed with protein, making it a great option for vegetarians and anyone looking to enjoy a wholesome meal.

Cooking Porotos Granados With Lentils and Zucchini is straightforward, and the result is a comforting dish that can be enjoyed on its own or served with rice or bread. The vibrant colors of the fresh ingredients make this dish visually appealing, and the aromatic herbs and spices enhance its flavor profile.

Whether you’re new to cooking or an experienced chef, this recipe will guide you through each step to create a delicious and fulfilling meal that everyone will love.

Ingredients (Serves 4-6):

• 1 cup dry lentils, rinsed and drained
• 2 cups fresh or frozen porotos (Chilean beans), such as cranberry beans or similar
• 2 medium zucchinis, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 red bell pepper, diced
• 4 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by rinsing and draining the lentils. Dice the zucchinis, onion, carrot, and red bell pepper. Mince the garlic. Having all your ingredients prepped will streamline the cooking process.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes. This step builds a flavorful base for your dish.
3. Add the Carrots and Bell Pepper: Stir in the diced carrot and red bell pepper. Cook for another 5 minutes, allowing the vegetables to soften slightly and their flavors to meld together.
4. Combine Lentils and Beans: Add the rinsed lentils and porotos to the pot. Stir well to combine all the ingredients before moving on to the next step.
5. Add Broth and Seasonings: Pour in the vegetable broth or water and add the ground cumin, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes.
6. Incorporate Zucchini: After 20 minutes, add the diced zucchini to the pot. Stir to mix the zucchini into the dish, then cover and continue to simmer for another 15-20 minutes, or until the lentils and beans are tender.
7. Final Seasoning and Serve: Taste the dish and adjust the seasoning with more salt and pepper if needed. Once everything is cooked through and flavorful, remove from heat. Serve hot, garnished with chopped fresh parsley.

Extra Tips:

When cooking Porotos Granados With Lentils and Zucchini, feel free to experiment with additional spices or herbs to suit your taste. You can also add other vegetables such as corn or spinach for added nutrition and flavor.

If you prefer a thicker stew, let it simmer uncovered for a few extra minutes to reduce the liquid. This dish can be made ahead of time and reheats beautifully, making it a perfect choice for meal prep or leftovers. Enjoy your cooking!

Comforting Porotos Granados With Butternut Squash

Porotos Granados is a traditional Chilean dish that embodies comfort and home-cooked goodness. This hearty stew features fresh beans and seasonal vegetables, primarily focusing on the sweet and nutty flavor of butternut squash. The combination of these ingredients creates a warm and inviting meal perfect for chilly evenings or gatherings with family and friends.

The vibrant colors and rich flavors come together beautifully, making this dish not only delicious but also visually appealing.

To prepare this comforting dish, you’ll begin by cooking the beans until they’re tender. If you’re using fresh beans, they’ll add incredible depth to the stew, but canned beans can be used for a quicker preparation. The butternut squash adds a lovely creaminess and sweetness, while the herbs and spices enhance the overall flavor profile.

As it simmers, your kitchen will be filled with an irresistible aroma, making it hard to wait until the meal is ready to serve!

Ingredients (Serves 4-6)

• 1 cup fresh or canned white beans (such as cranberry or navy beans)
• 2 cups butternut squash, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 green bell pepper, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro or parsley for garnish

Cooking Instructions

1. Prepare the Beans: If using fresh beans, soak them overnight in water. The next day, drain and rinse them, then boil in fresh water for about 45 minutes or until tender. If using canned beans, simply drain and rinse them, and set aside.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Remaining Vegetables: Add the diced butternut squash, chopped green bell pepper, and diced tomatoes to the pot. Stir well to combine and let them cook for about 5-7 minutes, until the squash begins to soften.
4. Incorporate the Beans and Broth: Add the cooked or canned beans into the pot, followed by the vegetable broth. Stir in the ground cumin, paprika, salt, and pepper. Bring the mixture to a gentle simmer.
5. Simmer the Stew: Cover the pot and let the stew simmer for about 20-25 minutes, or until the butternut squash is tender and the flavors meld together. Stir occasionally to prevent sticking.
6. Finish and Serve: Once the stew is ready, taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro or parsley.

Extra Tips

For added flavor, consider incorporating other vegetables such as carrots or zucchini, or adding a splash of lime juice before serving to brighten the flavors.

If you prefer a thicker stew, mash some of the butternut squash and beans against the side of the pot to create a creamier texture. Additionally, this dish can be easily made vegan or vegetarian by ensuring the broth is plant-based and can be stored in the refrigerator for a few days or frozen for later enjoyment.

Porotos Granados With Cilantro and Lime

Porotos Granados is a traditional Chilean dish that showcases the vibrant flavors of fresh ingredients, particularly beans, corn, and herbs. This hearty stew is perfect for a comforting meal and can be enjoyed year-round. The addition of cilantro and lime elevates the dish, providing a revitalizing twist that balances the warmth of the beans and the sweetness of the corn. Packed with nutrients and flavor, this dish isn’t only delicious but also a healthy option for family gatherings or cozy dinners.

The beauty of Porotos Granados lies in its versatility. You can customize it by adding your favorite vegetables or adjusting the spice levels to suit your taste. This recipe serves 4-6 people, making it ideal for a small gathering or meal prep for the week ahead. Embrace the vibrant colors and flavors of this dish, and enjoy the rich culinary heritage of Chile in every bite.

Ingredients

• 2 cups of fresh or frozen cranberry beans (or any variety of beans)
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 cups of fresh corn kernels (or frozen)
• 2 medium tomatoes, diced
• 1 red bell pepper, chopped
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper, to taste
• 4 cups of vegetable broth
• 1 bunch of cilantro, chopped
• Juice of 2 limes
• 2 tablespoons of olive oil

Cooking Instructions

1. Prepare the Beans: If you’re using dried beans, soak them in water overnight to soften them. Drain and rinse before use. If using fresh or frozen beans, verify they’re ready for cooking.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Add the Vegetables: Stir in the diced tomatoes, red bell pepper, and corn. Cook for about 5-7 minutes until the vegetables are slightly softened.
4. Season the Mixture: Sprinkle the cumin, paprika, salt, and pepper into the pot, stirring well to combine. Allow the spices to bloom for about 2 minutes, enhancing their flavors.
5. Incorporate the Beans and Broth: Add the prepared beans and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for approximately 30-40 minutes, or until the beans are tender and the flavors meld together.
6. Finish with Cilantro and Lime: Once the beans are cooked, stir in the chopped cilantro and lime juice. Adjust the seasoning to taste, adding more salt, pepper, or lime juice as desired.
7. Serve and Enjoy: Ladle the Porotos Granados into bowls. You can garnish with additional cilantro or lime wedges if desired. Serve warm with crusty bread or over rice.

Extra Tips

For an added depth of flavor, consider roasting the bell pepper before adding it to the stew, or incorporating diced zucchini or carrots for extra nutrients.

If you prefer a thicker consistency, mash some of the beans against the side of the pot as they cook. This will create a creamier texture.

Additionally, feel free to experiment with different herbs such as parsley or even a dash of chili flakes for some heat. Enjoy your culinary adventure with this delightful dish!

Porotos Granados With Avocado and Feta Cheese

Porotos Granados is a traditional Chilean dish that showcases the rich flavors of fresh ingredients, primarily beans, corn, and a variety of vegetables. This comforting stew isn’t only hearty but also packed with nutrients, making it an excellent choice for a wholesome meal.

Combining this dish with creamy avocado and tangy feta cheese adds a delightful twist, enhancing both the texture and flavor profile, creating a perfect balance of earthiness and creaminess.

This recipe is ideal for gatherings or family dinners, serving 4-6 people. The combination of tender beans, fresh corn, and the vibrant toppings of avocado and feta creates a colorful and appetizing dish. Whether you’re serving it as a main course or a side, Porotos Granados with Avocado and Feta Cheese is sure to impress your guests and bring a taste of Chilean cuisine to your table.

Ingredients (Serves 4-6)

• 2 cups fresh or canned poroto beans (red or white kidney beans)
• 1 cup fresh corn kernels (or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups vegetable broth
• Salt and black pepper to taste
• 2 ripe avocados, diced
• 1 cup feta cheese, crumbled
• Fresh cilantro or parsley for garnish (optional)
• Olive oil for sautéing

Cooking Instructions

1. Prepare the Beans: If using dried poroto beans, soak them overnight in water. Drain and rinse, then cook them in a pot of boiling water for about 1-1.5 hours until tender. If using canned beans, simply rinse and drain them well.
2. Sauté the Aromatics: In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Vegetables: Incorporate the diced bell pepper and tomatoes into the pot. Cook for about 5 minutes until the vegetables start to soften. This will create a flavorful base for your stew.
4. Season the Mixture: Sprinkle in the ground cumin and paprika, stirring well to combine. Allow the spices to cook for a minute to release their aromas.
5. Combine with Broth and Beans: Pour in the vegetable broth and add the cooked or canned poroto beans and corn kernels. Stir everything together, then bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld and the stew to thicken slightly.
6. Final Touches: Once the stew has reached the desired consistency, taste and adjust seasoning with salt and black pepper. Remove from heat and let it sit for a few minutes.
7. Serve: Ladle the Porotos Granados into bowls. Top each serving with diced avocado and crumbled feta cheese. Garnish with fresh cilantro or parsley if desired.

Extra Tips

To elevate your Porotos Granados, consider using a variety of fresh herbs and spices to suit your taste. Adding a squeeze of lime juice before serving can brighten the flavors even more.

Additionally, if you prefer a spicier kick, feel free to include chopped jalapeños or a dash of hot sauce. This dish can also be made ahead of time, as the flavors deepen and improve with a little time in the fridge, making it perfect for meal prep or leftovers.

Slow-Cooked Porotos Granados With Mixed Beans

Porotos Granados is a traditional Chilean dish that showcases the rich flavors of fresh beans, corn, and vegetables, making it a wholesome and hearty meal perfect for family gatherings or cozy evenings at home.

This slow-cooked version takes advantage of the tenderizing qualities of low and slow cooking, allowing the flavors to meld beautifully while the beans and vegetables cook to perfection. The dish isn’t only nourishing but also a celebration of local produce, highlighting the vibrant colors and textures that make it a beloved staple in Chilean cuisine.

In this recipe, we’ll be using mixed beans, which provide a wonderful variety of textures and flavors. You can use a combination of fresh or dried beans, depending on your preference and availability. The addition of corn adds a natural sweetness, while the herbs and spices elevate the dish to a whole new level.

Perfect for a crowd or to enjoy as leftovers, this Slow-Cooked Porotos Granados with Mixed Beans is sure to become a favorite in your kitchen.

Ingredients (Serves 4-6):

• 1 cup of mixed dried beans (such as kidney, black, and pinto beans)
• 1 cup of corn kernels (fresh or frozen)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 2 medium tomatoes, chopped
• 4 cups of vegetable broth
• 1 tablespoon of olive oil
• 1 teaspoon of dried oregano
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Cooking Instructions:

1. Prepare the Beans: If using dried beans, soak them overnight in plenty of water. This will help them cook evenly and reduce cooking time. Drain and rinse the beans before using them in the recipe. If using canned beans, simply drain and rinse them before adding to the slow cooker.
2. Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant. This step builds a flavorful base for your dish.
3. Combine Ingredients: In a slow cooker, add the soaked and drained mixed beans, sautéed onions and garlic, diced carrot, zucchini, red bell pepper, corn, and tomatoes. Pour in the vegetable broth and stir to combine all the ingredients evenly.
4. Season the Dish: Sprinkle in the dried oregano, smoked paprika, salt, and pepper. Stir well to guarantee the seasonings are evenly distributed throughout the mixture.
5. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and the vegetables are cooked through. Check occasionally and stir if needed to prevent sticking.
6. Serve: Once cooked, taste and adjust seasoning if necessary. Ladle the porotos granados into bowls and garnish with fresh cilantro or parsley before serving. This dish can be enjoyed on its own or with a side of crusty bread.

Extra Tips:

For an extra depth of flavor, consider adding a bay leaf to the slow cooker during cooking and removing it before serving.

If you have access to fresh seasonal produce, feel free to customize the vegetables according to what you have on hand or prefer. Additionally, for a spicier kick, add a chopped jalapeño or a pinch of cayenne pepper to the mix.

This dish also freezes well, making it a great option for meal prep or enjoying later.