Porotos granados

Porotos Granados is a beloved traditional stew from the Chilean countryside, featuring a hearty mix of ripe Cranberry beans, maize kernels, squash, onions, and a blend of herbs such as cumin, basil, and oregano. It is typically enjoyed in the summer, coinciding with the maize and summer squash harvests in central and southern Chile.

This dish has deep roots, tracing back to the Mapuche people and other indigenous groups who have cultivated beans since pre-Columbian times. The name "poroto" itself is derived from the Quechua word "purutu" signifying bean.

Porotos Granados is usually prepared as a vegetarian stew, using vegetable broth and fresh ripe beans, and is often paired with a refreshing Chilean salad. However, many variations of this classic recipe exist. Some versions use different types of beans such as tortola, coscorron, and bayo beans, while others might incorporate chicken or beef broth for added richness.

In today's busy world, modern adaptations of Porotos Granados may use frozen beans and vegetables for convenience. There is also a traditional variation known as "Porotos Granados con Mazamorra" where the corn is blended into a paste, giving the stew a unique texture and flavor.

Regardless of how it is prepared, Porotos Granados remains a cherished part of Chilean culinary heritage, bringing comfort and tradition to the table.