Chilean Porotos Granados

Its Ben quiet chili hear the passed few daze. (We've been studying the quirky tendencies of the English language. It can be really interesting at times!)

Comfort Food

When we come in from the bitter cold with red nose and frozen toes, we want something warm and comforting … but still healthy.  Soup is the epitome of comfort food and can be very wholesome and nourishing as well.

While looking through my soup recipes, I came across this classic soup from the country of Chile - Porotos Granados.  This Chilean dish is traditionally made from all fresh ingredients – fresh cranberry beans, fresh corn, fresh tomatoes, and fresh squash, which are all indigenous to Chile and available in abundance in the late summer, early autumn months.

Since I didn’t have fresh cranberry beans on hand … or fresh corn or fresh tomatoes, now that you mention it … I guess my rendition can’t technically be called traditional Chilean Porotos Granados.  (I did use squash from my garden; does that count?)

It still tasted fabulous!!  I hope you enjoy!

Chilean Porotos Granados

Porotos Granados is a typical autumn dish in Chile when cranberry beans and squash are fresh. It is usually served with a side salad made from tomatoes, fresh onions, and cilantro.

jenniferskitchen.com

1 medium onion, diced

2 tablespoons olive oil

2 cloves garlic, minced

1 1/2 cup diced tomatoes (canned or fresh)

1 teaspoon dried oregano

1 teaspoon onion powder or granulated onion

1/2 teaspoon dried basil or 1/2 tablespoon chopped fresh basil

1/2 teaspoon cumin

1/4 teaspoon paprika

1 medium butternut squash, peeled and diced (about 3 cups)

3 cups water

2 cups cooked cranberry beans, red beans, or pinto beans

1 1/2 cups corn kernels

1 teaspoon salt, or to taste

1. In a large soup pan, sauté onion in oil over medium heat until they begin to look translucent.

2. Add garlic and sauté for 1 additional minute.

3. Stir in tomatoes and seasonings and continue cooking for another 5 to 10 minutes, stirring often.

4. Meanwhile, peel squash.  Remove seeds and cut into 1-inch cubes (approximately). 

5. Stir in cubed squash, water, and beans.  Bring to boil, then reduce heat, and simmer, uncovered, for 30 minutes or until squash is very soft and has begun to fall apart.

6. Add corn and salt to taste. Cook until heated through.

Serve hot.

Weight Loss Tip:  Including soup in your daily fare may help you be satisfied with fewer calories.  In a study published in the Physiology & Behavior, people consumed fewer calories on days they ate soup than on days when they didn't eat soup.

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