Porotos Granados

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant Chilean stew, known as Porotos Granados, is a celebration of late-summer harvest flavours. Traditionally served when beans, squash, and corn are all in season, this vegan dish offers a wonderful balance of textures. The smoky paprika provides a gentle warmth that complements the natural sweetness of the butternut squash, while the fresh green beans and corn add a bright, satisfying crunch to every spoonful.

As a nourishing plant-based meal, this heart-healthy soup is deceptively filling and makes for a comforting weekday dinner. It is incredibly versatile, allowing you to use either dried beans for a traditional texture or tinned beans for a quicker preparation. Serve it steaming hot in deep bowls, perhaps with a side of crusty bread to soak up the savoury, herb-infused broth.

Ingredients for Porotos Granados

2 tablespoons canola or olive oil
1 onion, chopped
2 vitlöksklyftor, finhackade
1 teaspoon sweet smoked paprika
A handful of oregano or marjoram, chopped
100g /100g small dried beans, such as pinto, navy, or cannellini beans, soaked overnight in cold water, or 1 (400g /400g) can beans, drained and well rinsed
0.9L /liter vegetable stock
1 lagerblad
675g/750g squash, such as butternut or red kuri, peeled, seeded, and cut into 3/4-inch/2cm chunks
200g /200g green beans, trimmed and cut into 3/4-inch/2cm pieces
Kernels cut from 2 cobs of corn
Havssalt och nymalen svartpeppar

How to make Porotos Granados

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.

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