Chilean Porotos Granados— Google translation: “Bean Stew”– and that is exactly what I made for this week’s around-the-world recipe (continued from my Colorful Vegan Facebook page).
It’s a recipe that dates back to the pre-Columbian Mapuche Indians, who were mostly vegetarian and whose staple diet consisted of potatoes, corn, squash & beans. The staple ingredients in this dish are fresh cranberry beans, corn, basil, and pumpkin.
I went with my particular taste (cleaning out my pantry in the process) and made a delicious stew in just 30 minutes using fresh corn (in season early!), white beans, tomatoes, & canned pumpkin.
Earlier in the day I made a “pebre” or a garnish of fresh herbs and spicy chiles. It’s best to make this in advance to allow the flavors to come together. I used parsley, lime, jalapeno, garlic, and onion. Here are 3 websites I referred to:
Use this recipe for a more traditional Porotos Granados:
Kelly’s 30-Minute White Bean & Corn Stew (with a spicy garnish recipe to follow):
1 large sweet or yellow onion, chopped
2-3 cloves garlic minced
1 TBS paprika
1/2 tsp dried oregano
1/2 tsp cumin seeds, crushed with a knife
1 can no-salt diced tomatoes
1.5 cups (or more to taste) of fresh corn (from 2 cobs)
1 cup of canned pumpkin
2 cups of cooked white beans
1.5 cups vegetable broth or water (I usually have a fresh vegetable boiling in salted water that I use as my broth. Last night’s broth was from fresh green beans).
In a soup pot, on medium heat, saute the first 5 ingredients for 5 minutes adding broth or oil to keep from sticking. Pour in the tomatoes and cook for 5 more minutes, stirring often. Next add the corn, canned pumpkin, beans, and broth and turn the heat on low for 30 minutes.
Recipe makes 3 large bowls or 4 small.
Serve with toasted, crunchy french bread and/or over green beans and steamed spinach. Garnish with “pebre”.
Kelly’s Pebre recipe:
1/4 sweet onion
2 cloves garlic
1 jalapeno (keep seeds only if you like mega-spicy) Note: Use disposable kitchen gloves for chiles or wash hands thoroughly after handling hot chiles.
3/4 juice from 1 lime (or 3 TBS)
1/3 cup fresh parsley
1/4 cup water
Add all ingredients to a food processor or blender except water. Process into a fine texture. Alternatively, all ingredients can be finely minced and combined in a bowl with a whisk.
Transfer the garnish into a jar with a lid and store in fridge. Should stay fresh for about 3-5 days.