Can I use dried beans instead of canned?

Yes, soak them overnight and boil until tender before using in the recipe.

Is this dish freezer-friendly?

Yes, it can be frozen for up to 3 months. Just make sure to cool completely before freezing.

Can I substitute basil with another herb?

Fresh cilantro or parsley can be used as alternatives for a different flavor profile.

How do I reheat leftovers?

Reheat gently on the stove over low heat, stirring occasionally until heated through. Adding a splash of water can help maintain consistency.

Is there a vegan option?

The recipe is already vegan; just skip the optional feta garnish.

Chilean Porotos Granados with Butternut Squash and Basil

Name: Chilean Porotos Granados with Butternut Squash and Basil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 tablespoon olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 2 cups butternut squash, peeled and diced; 1 cup fresh corn kernels (or frozen, thawed); 2 cups fresh tomatoes, chopped; 1 can (15 oz) cannellini beans, drained and rinsed; Salt and pepper to taste; 1/4 cup fresh basil leaves, chopped; 1 bay leaf; 1 tablespoon fresh basil, chiffonade; Extra virgin olive oil, for drizzling

A hearty Chilean bean stew with a delightful medley of vegetables.

This traditional Chilean dish is a perfect blend of creamy beans, sweet butternut squash, fresh basil, and a hint of spices. It's both nourishing and delicious!

1 h 45 min
6
Intermediate

Ingredients

Stew Base

1 tablespoon olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Vegetables

2 cups butternut squash, peeled and diced

1 cup fresh corn kernels (or frozen, thawed)

2 cups fresh tomatoes, chopped

1 can (15 oz) cannellini beans, drained and rinsed

Seasoning

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

1 bay leaf

Finish

1 tablespoon fresh basil, chiffonade

Extra virgin olive oil, for drizzling

Preparation

Prepping the Ingredients

Dice Butternut Squash

Peel and dice the butternut squash into 1/2-inch cubes.

Use a sharp knife to easily cut through the squash.

Chop Onion and Garlic

Chop the onion and mince the garlic.

Rinse Beans

Rinse and drain the cannellini beans.

Sautéing the Base

Heat Oil

Heat olive oil in a large pot over medium heat.

Cook Onions and Garlic

Add the onions and garlic; cook until the onions are translucent.

Do not let the garlic brown; it can turn bitter.

Add Spices

Stir in the cumin and smoked paprika, cooking for another minute to release flavors.

Cooking Process

Building the Stew

Add butternut squash, corn, and tomatoes to the pot; stir well.

Simmering

Add the cannellini beans, bay leaf, salt, and pepper. Stir and cover.

Simmer on low heat for about 35 minutes.

Final Touches

Stir in chopped basil and remove the bay leaf before serving.

Plating & Serving