Chilean Bean Stew “Porotos Granados”

(Serves 4)


  • 1 fine chopped white onion
  • 1 teaspoon of paprika
  • Half a teaspoon cumin (seeds or powder)
  • 500g squash chopped into cubes of 1 cm
  • 2 ears of corn
  • 1 can of Cannellini or Pinto Beans (or two cups of fresh or frozen broad beans)
  • 650mls of vegetable stock (or you could use Chicken stock)
  • 2 – 3 diced tomatoes (or half a tin of chopped)
  • 300g of French beans, topped, tailed and halved (optional)
  • A handful of basil, chopped (or you could use oregano)


Remove corn kernels by standing the cob on end and holding it firmly, then use a sharp knife to slice away the kernels, cutting in as close to the cob as you can.

In a medium saucepan, sauté the onion in one tbsp. oil over a medium-high heat for around five minutes until it’s starting to brown. Add the paprika and the cumin. Stir and let cook 1 minute.

Add the squash, corn, tomatoes, and stock. Bring to the boil, stir and simmer. Add pepper and half the bunch of basil. Cook covered for 15 minutes. Drain and wash the tinned beans. Add them to the pot (plus the French beans if using); bring to the boil and simmer for 5 minutes. Serve into bowls, splitting the remaining basil as a garnish. Serve with some crusty bread.

Adapted from