Porotos Granados (Chilean Bean Stew)


  • 4 cups Great Northern, cannellini or navy beans, drained
  • 2 cup peeled and diced pumpkin or other winter squash
  • 1-2 jalapeno peppers, seeded and finely chopped
  • 3 tablespoons oil
  • 1 onion, chopped
  • 1 tablespoon paprika
  • 4-6 plum tomatoes, seeded and chopped
  • 2 ears fresh corn, cut into 2-inch (5 cm) pieces
  • Salt and freshly ground pepper to taste
  • Chopped fresh basil for garnish


  1. Combine the beans, pumpkin, jalapenos and enough water to cover in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 20 minutes.
  2. Meanwhile, heat the oil in a skillet over moderate heat and sauté the onion and paprika until the onions are tender, about 5 minutes.
  3. Add the onion mixture to the beans along with the tomatoes, corn, salt and pepper. Simmer for 15 minutes.
  4. Serve garnished with chopped basil.

Serves 6 to 8.

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