Chilean Porotos Granados with Butternut Squash and Basil
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!
Preparation
Get these tasks done before you start cooking.
Prepping the Ingredients
- 1
Dice Butternut Squash
Peel and dice the butternut squash into 1/2-inch cubes.
Tip: Use a sharp knife to easily cut through the squash.
- 2
Chop Onion and Garlic
Chop the onion and mince the garlic.
- 3
Rinse Beans
Rinse and drain the cannellini beans.
Sautéing the Base
- 1
Heat Oil
Heat olive oil in a large pot over medium heat.
- 2
Cook Onions and Garlic
Add the onions and garlic; cook until the onions are translucent.
Tip: Do not let the garlic brown; it can turn bitter.
- 3
Add Spices
Stir in the cumin and smoked paprika, cooking for another minute to release flavors.
How to Make Chilean Porotos Granados with Butternut Squash and Basil
Total time: 2 h 20 min · Yields 6 servings
- 1
Building the Stew
Add butternut squash, corn, and tomatoes to the pot; stir well.
- 2
Simmering
Add the cannellini beans, bay leaf, salt, and pepper. Stir and cover.
- 3
Final Touches
Stir in chopped basil and remove the bay leaf before serving.
Chef's Tips
Further reading
Frequently asked questions
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.
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