Porotos granados
A Chilean summer stew of fresh cranberry beans, melting squash and sweetcorn, perfumed with handfuls of basil.
Photo : User:Pachanka · CC BY-SA 4.0
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
- Difficulty
- Easy
Method
- Simmer the fresh beans in unsalted water for 25 minutes, until tender but still whole. Keep the cooking water.
- Heat the oil in a casserole and sweat the onion for 8 minutes, then add the garlic and paprika and stir for 30 seconds off the heat so it does not scorch.
- Add the squash and 600 ml of the bean water, season with salt and simmer covered for 15 minutes.
- Crush a third of the squash cubes against the side of the pot until the broth turns orange and velvety.
- Add the beans and sweetcorn and cook uncovered for 10 minutes more, until the corn is tender and sweet.
- Blend half the basil with a ladleful of broth and stir the green purée back into the pot.
- Adjust the seasoning, scatter over the remaining torn basil and serve warm, with a tomato salad if you like.
This dish marks high summer in Chile, when fresh cranberry beans reach the markets. Basil always goes in at the very end, or its perfume disappears entirely.
