South America Vegan Recipes

Vegan Chile: Recipe for  Chilean Porotos Granados

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Delicious and Flavorful Vegan Delights Inspired by South America

Chilean Porotos Granados Recipe

Introduction: Porotos Granados is a hearty and flavorful Chilean stew that showcases the country’s rich agricultural heritage. This dish combines the earthy taste of cranberry beans, the sweetness of pumpkin, the crunch of corn, and the fragrance of fresh herbs. It’s a traditional comfort food that’s perfect for cold days or whenever you’re in need of a wholesome and satisfying meal.

Cooking Tips:

  1. Bean Preparation: If using dried cranberry beans, soak them overnight to reduce cooking time and aid digestion.
  2. Pumpkin Selection: Choose a firm and sweet-fleshed pumpkin variety, such as butternut or kabocha.
  3. Herb Freshness: Use fresh herbs for the best flavor. Oregano and basil are commonly used in this dish.
  4. Consistency: You can adjust the consistency of the stew by adding more water or broth if needed.
  5. Garnish: A drizzle of olive oil and a sprinkle of chopped fresh herbs before serving can enhance the flavors.
  6. Serving: Porotos Granados is often served with a side of Chilean pebre, a spicy salsa, and crusty bread.

Cooking Time: Approximately 1 hour and 30 minutes


  • 1 cup dried cranberry beans (or 2 cans of cooked cranberry beans)
  • 2 cups pumpkin, peeled and diced
  • 1 cup fresh corn kernels (or frozen corn)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh basil, chopped
  • 4 cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • Salt and pepper, to taste


  1. Prepare the Beans:
    • If using dried beans, rinse and soak them in water overnight. Drain and rinse again.
    • If using canned beans, drain and rinse them thoroughly.
  2. Sauté the Aromatics:
    • In a large pot, heat the olive oil over medium heat.
    • Add the chopped onion and sauté until translucent, about 3-4 minutes.
    • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add Spices and Veggies:
    • Add the diced red bell pepper, paprika, ground cumin, and dried oregano to the pot. Sauté for a few minutes until the peppers soften.
  4. Add Beans and Pumpkin:
    • Add the soaked or canned beans to the pot and stir well.
    • Add the diced pumpkin to the pot, and stir to combine with the other ingredients.
  5. Pour in Broth:
    • Pour in the vegetable or chicken broth, ensuring that the beans and vegetables are covered.
  6. Simmer the Stew:
    • Bring the mixture to a boil, then reduce the heat to low and cover the pot.
    • Let the stew simmer for about 45-60 minutes, or until the beans are tender and the pumpkin is cooked through.
  7. Add Corn and Fresh Herbs:
    • Stir in the fresh corn kernels and chopped basil.
    • Cook for an additional 10-15 minutes, allowing the corn to cook and the flavors to meld.
  8. Adjust Seasoning:
    • Taste the stew and season with salt and pepper according to your preference.
  9. Serve:
    • Ladle the Porotos Granados into bowls and garnish with a drizzle of olive oil and extra chopped basil if desired.
    • Serve with Chilean pebre and crusty bread on the side.

Enjoy your hearty and flavorful Chilean Porotos Granados, a dish that captures the essence of Chilean culinary traditions!


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