Porotos Granados Cranberry Beans Stew Chilean Food

POROTOS GRANADOS CON MAZAMORRA (CHILEAN VEGETABLE STEW)

Steps:

• Wash and soak the beans overnight. Alternatively boil water, tkae off the the stove and let beans soak in the boiled water for 1 hour.
• Clean and peal the squash, leaving it in large pieces.
• Peel and dice the tomoates, onions, and garlic.
• In a large pot, heat the butter. Saute the onions. When starting to look clear, add the garlic and tomatoes. Cook approximately 5-10 minutes, until everything is heated through and the tomatoes have started developing a creamy texture.
• Season the tomates and onions with cumin, pepper, salt, and paprika.
• Add the beans and pumpkin. Add enough water to cover all the ingredients. Bring to a boil and then simmer until the beans are cooked about 1 hour.
• Take the squash peices out and mash or grind them. Then place back in the pot.
• Grind the corn in a blender or food processor with the basil. Add it to the pot and cook for another 10 minutes or so. The starch from the corn should thicken the stew slightly.
• (Optional) At the end add half a cup of milk product to make things creamy. The fattier the milk product the tastier the beans.

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 (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.

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.