Porotos GranadosSummer Bean, Corn, and Squash Stew
A rustic summer stew inspired by porotos granados, made with fresh-style beans, sweet corn, squash, onion, tomato, and basil. As the squash softens into the broth, it gives the stew its signature creamy texture without any dairy.
Prep
20m
Cook
1h 20m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 500gCranberry Bean (soaked overnight and drained)
- 2lWater
- 500gPumpkin (diced)
- 350gCorn (kernels cut from cobs)
- 250gTomato (peeled and chopped)
- 200gOnion (finely chopped)
- 10gGarlic (crushed)
- 10gFresh Basil (finely chopped)
- 20mlVegetable Oil
- 2gPaprika
- 10gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until soft.
- 02
Stir in the garlic and paprika and cook briefly until fragrant.
- 03
Add the cranberry bean and water. Bring to a boil, then simmer until the beans begin to soften.
- 04
Add the pumpkin and tomato and continue simmering until the pumpkin starts to break down.
- 05
Stir in the corn, fresh basil, salt, and black pepper. Cook until the beans are tender and the stew is naturally thick and creamy.
- 06
Serve hot.
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