Porotos Granados(Chilean pumpkin and cranberry bean stew)

The origins of Chile’s porotos granados reach back into pre-Hispanic times. The basic ingredients — pumpkin, beans, corn and tomatoes — are all indigenous to the New World. Cranberry beans are the traditional choice, but you can substitute other beans.

Porotos granados is often served with a simple ensalada chilena of tomatoes, chopped cilantro and sliced onion tossed with a vinaigrette.

4 to 6 servings


  • Oil — 3 tablespoons
  • Onion, chopped — 1
  • Garlic, minced — 2 to 3 cloves
  • Paprika — 1 tablespoons
  • Ground cumin — 1 teaspoon
  • Oregano, dried — 1 teaspoon
  • Tomatoes, chopped — 1 cup
  • Stock or water — 3 cups
  • Pumpkin, peeled and chopped into chunks — 1 to 1 1/2 pounds
  • Cranberry beans, cooked and rinsed — 2 cups
  • Salt and pepper — to taste
  • Corn, fresh or frozen — 1 cup
  • Basil, chopped — 2 to 3 tablespoons


  1. Heat the oil over medium flame in a large pot. Add the onions and sauté until translucent. Stir in the garlic, paprika, cumin and oregano and sauté for another 1 to 2 minutes.
  2. Add tomatoes and cook another 3 or 4 minutes. Add the stock, pumpkin and beans, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes, or until the pumpkin is cooked through and soft.
  3. Stir in the corn and basil. Simmer another 5 minutes, adjust seasoning and serve.

Porotos Granados Variations

  • The classic bean for this stew is cranberry beans, but any other type of bean may be substituted. Small, fresh lima beans are sometimes used in Chile.
  • Any firm winter squash can be substituted for the pumpkin. You can also add some chunks of potato.
  • Add 1 or 2 minced chili peppers with the garlic and spices for a little heat.
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