~494 cal · 25g protein · 98g carbs · 3g fat (estimated, per serving)
🍽️
Rustic bowl of bean, corn, and squash stew with basil
🇨🇱 Central Valley
Beans, corn, and squash grew together in Chile’s Central Valley long before Europeans arrived, and porotos granados still marks high summer, when the beans come out of their pods fresh ("granados"). The basil finish is the valley’s signature touch.
Sign in to save recipes to your book and leave reviews.
Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
2 cups cranberry beans (fresh or soaked dried)
•
3 cups winter squash, cubed
•
2 cups corn kernels (half blended, half whole)
•
1 yellow onion, diced
•
3 cloves garlic, minced
•
1 tbsp, bloomed in oil sweet paprika (color chilena)
•
1/2 cup fresh basil, torn
•
1 tsp dried oregano
•
3 tbsp olive or neutral oil
Instructions
1
Bloom the paprika in the oil, then soften the onion and garlic with the oregano.
2
Add the beans and 5 cups water; simmer 25 minutes (fresh) or until tender (soaked dried).
3
Add the squash and simmer 15 minutes until it starts melting into the broth and thickening it.
4
Stir in the blended corn for body and the whole kernels for bite; cook 5 minutes.
5
Season, rain in the basil, and rest 10 minutes. Serve with pebre or a simple tomato salad.
Chilean Central Valley summer tables.
Ratings & reviews
Sign in to rate this recipe once you’ve cooked it.
No reviews yet — be the first to cook it.
🌏 While it simmers — know your destination
📍
Central Valley. Chile’s garden — corn, beans, and squash since before the Inca.
🗺️
Chile. A 4,000-kilometer pantry between the Andes and the sea.
🌍
South America. Andes, Amazon, and Atlantic all on one plate.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Chile
Sopaipillas
Golden pumpkin-dough fritters, soft and faintly sweet, fried up on cold Chilean mornings and eaten with pebre or chancaca syrup.