Entree: Chile – Santiago – Porotos Granados (Chilean summer stew of cranberry beans with pumpkin, corn, and basil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 2 min

Total 52 min

Ingredients

- 2 cups (400 g) fresh cranberry beans (porotos granados) or frozen shelled beans
- 2 cups (300 g) diced pumpkin (zapallo), about 1-inch cubes
- 1 cup (150 g) corn kernels (fresh or frozen) or kernels from 2 ears of corn
- 1 medium onion, chopped (about 6 oz / 170 g)
- 2 tbsp (30 ml) vegetable oil or olive oil
- 2 cloves garlic, minced
- 4 cups (960 ml) vegetable or chicken stock
- 1 bay leaf
- 1 tbsp (14 g) butter
- 1/4 cup (60 ml) heavy cream or whole milk (optional for a slightly creamier texture)
- 1/4 cup (8–10 g) fresh basil leaves, roughly chopped
- Salt to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large, heavy pot over medium heat. Add the chopped onion and sauté 5–7 minutes until soft and translucent.
2. Add the minced garlic and sauté 30–60 seconds until fragrant. Stir in the diced pumpkin and continue to cook 3–4 minutes to coat the squash with oil.
3. Add the cranberry beans and corn kernels to the pot. Pour in the 4 cups (960 ml) stock and add the bay leaf. Bring to a gentle boil.
4. Reduce heat to a simmer, cover partially, and cook 25–35 minutes until beans are tender and pumpkin breaks down slightly. Stir occasionally and adjust heat to maintain a gentle simmer.
5. Remove the bay leaf. If you prefer a thicker, creamier stew, use the back of a spoon to mash a cup of the cooked pumpkin and beans against the side of the pot, then stir to incorporate.
6. Stir in the 1 tbsp (14 g) butter and 1/4 cup (60 ml) heavy cream or milk if using. Simmer 2–3 minutes to meld flavors. Season with salt and 1/2 tsp (1 g) black pepper to taste.
7. Off the heat, fold in the chopped fresh basil. Let rest 2 minutes for basil aroma to infuse.
8. Serve hot with crusty bread or white rice. Garnish additional basil if desired.