Porotos Granados Bean Stew Recipes

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POROTOS GRANADOS (BEAN STEW)

Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest cutting back on the broth, and add more if it gets too dry.

Provided by Kumquat the Cats fr

Categories     Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10



Porotos Granados (Bean Stew) image

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.

Nutrition Facts : Calories 286.1, Fat 6, SaturatedFat 0.9, Sodium 330.6, Carbohydrate 51.2, Fiber 13.2, Sugar 2.4, Protein 11.8

2 tablespoons olive oil
1 tablespoon sweet paprika
1 medium yellow onion, peeled and chopped
1 (15 ounce) can navy beans, drained
3 1/4 cups vegetable broth
3 cups winter squash, peeled and cubed (like pumpkin, butternut or acorn)
1 1/2 cups lima beans (fresh or frozen)
1 1/2 cups corn kernels (2 ears fresh or frozen)
2 tablespoons fresh basil, chopped
salt and black pepper, to taste

POROTOS GRANADOS

"Porotos" is Chile's word for "beans". This is a native Chilean dish. My mother-in-law gave me her version, but I like Ruth Van Waerbeek- Gonzalez' (The Chilean Kitchen) version as well, so this is my own, which is an adaptation of the two. Serve Chilean style with fresh bread and a salad of sliced tomatoes and onion drizzled with olive oil. This is a typical autumn and winter dish at our house.(prep time does not include soaking time for beans.)

Provided by Sernarama

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11



Porotos Granados image

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.

1 lb dried cranberry beans or 1 lb lima beans (cranberry preferred)
3/4 lb banana squash or 3/4 lb winter squash, cubed
1 tablespoon olive oil
1 large onion, chopped
1 medium bell pepper, chopped
1 medium carrot, cubed
2 cups fresh corn kernels
2 tablespoons chopped fresh basil
2 teaspoons paprika
6 cups chicken broth or 6 cups vegetable broth
salt and pepper

POROTOS GRANADOS

Provided by Hugh Fearnley-Whittingstall

Categories     Soup/Stew     Bean     Vegetarian     Dinner     Corn     Green Bean     Legume     Squash     Fall     Winter     Vegan     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 12



Porotos Granados image

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.

2 tablespoons canola or olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon sweet smoked paprika
A handful of oregano or marjoram, chopped
3 1/2 ounces/100g small dried beans, such as pinto, navy, or cannellini beans, soaked overnight in cold water, or 1 (14-ounce/400g) can beans, drained and well rinsed
1 quart/liter vegetable stock
1 bay leaf
1 1/2 pounds/750g squash, such as butternut or red kuri, peeled, seeded, and cut into 3/4-inch/2cm chunks
7 ounces/200g green beans, trimmed and cut into 3/4-inch/2cm pieces
Kernels cut from 2 cobs of corn
Sea salt and freshly ground black pepper

POROTOS GRANADOS CON MAZAMORRA (CHILEAN VEGETABLE STEW)

Translated from a Chilean cookbook. This is a great hearty vegetarian recipe made with navy or white beans. Plus, I like stews with squash. In Chile, the common squashes sold in the market places are very large gourds and pieces of it are sold instead of the entire gourd. The spices listed don't have quantities listed. I usually start with small amounts and add more later, when I can taste it.

Provided by jennyrs

Categories     Stew

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 13



Porotos Granados Con Mazamorra (Chilean Vegetable Stew) image

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.

Nutrition Facts : Calories 432.4, Fat 4.5, SaturatedFat 1.6, Cholesterol 6, Sodium 1151.5, Carbohydrate 80.8, Fiber 27, Sugar 5.9, Protein 22.6

4 lbs navy beans or 4 lbs white beans
1 lb squash (pumpkin or butternut squash work well)
3 cups cooked corn
1 onion
2 garlic cloves
2 large tomatoes (I usually just use a can of tomatoes)
1 teaspoon paprika (approx. 1 teaspoon)
basil
1 tablespoon butter
1 teaspoon cumin (approx.1 teaspoon)
2 teaspoons salt (2 teaspoons)
pepper
1/2 cup cream (I like using evapoated milk best) or 1/2 cup half-and-half (I like using evapoated milk best)

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