Vegetables & legumes
Porotos Granados
Summer stew of fresh beans with pumpkin, corn and basil, a true classic.
VegetarianVeganGluten-free
Ingredients
- 500 g of fresh shucked cranberry beans
- 300 g of camote pumpkin in cubes
- 2 corn cobs, shucked
- 1 chopped onion
- 2 cloves of garlic
- 1 ripe peeled tomato
- 1 tsp of paprika
- 5 fresh basil leaves
- 1 liter of hot water
- Salt, pepper and oregano to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion and the garlic in the mixing bowl. Chop 4 sec/speed 4.
- Add 30 g of oil and saute 7 min/120°C/spoon speed.
- Add the tomato and the paprika. Cook 4 min/100°C/spoon speed.
- Add the beans, the pumpkin, the hot water, salt and pepper. Program 30 min/100°C/reverse/spoon speed.
- Add the shucked corn and cook 12 min/100°C/reverse/spoon speed.
- When the pumpkin is broken down and the beans are soft, add the chopped basil and the oregano.
- Let it rest 5 min and serve very hot, ideal with pebre or Chilean salad.
Tips
- The pumpkin must break down to thicken the stew naturally.
- If you use dried beans, soak them the night before and cook longer.
- The fresh basil at the end enhances the whole dish.
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