Porotos granados facts for kids
A variation of porotos granados with potatoes and a Chilean salad.
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| Type | Stew |
|---|---|
| Course | Main |
| Place of origin | Chile |
| Region or state | Central and Southern Chile |
| Serving temperature | Hot |
| Main ingredients | Cranberry bean, sweet corn, squash and pumpkin. |
Porotos granados is a yummy traditional stew from the countryside of Chile. It's made mostly with ripe Cranberry beans, fresh corn kernels, and a type of squash. You might also find onions and herbs like cumin, basil, and oregano in it. Some recipes even add pumpkin! This stew is usually eaten in the summer. That's because corn and summer squash are harvested during that time in central and southern Chile.
Contents
What is Porotos Granados?
Porotos granados is a hearty and healthy meal. It is a popular dish in Chile, especially when the weather is warm. People enjoy it because it uses fresh ingredients from the summer harvest. It's a great example of traditional Chilean cooking.
Where Did Porotos Granados Come From?
This stew has a long history! The Mapuche people, who lived in Chile long ago, grew beans even before Europeans arrived. Most of the ingredients in porotos granados, like beans and corn, are native to the Americas.
The stew gets its name from its main ingredient: ripe cranberry beans. These beans are called cargamanto beans. The word poroto means "bean" in Quechua, an old language spoken by people in the Andes mountains. This word is still used in Chile, southern Peru, and Argentina.
How Do You Make Porotos Granados?
The most common way to make porotos granados is a vegetarian version. This means it has no meat. The ingredients are cooked together in a vegetable broth. The best recipes use fresh, ripe beans. In Spain, these fresh beans are called pochas.
Sometimes, porotos granados is served with a Chilean salad. This salad is also a fresh summer dish from the Chilean countryside. It makes a perfect side for the stew.
Different Ways to Enjoy Porotos Granados
While the original recipe uses cargamanto beans, other types of beans can also be used. These include tortola, coscorron, and bayo beans. These are some of the most common beans grown in Chile.
Sometimes, people use chicken or beef broth instead of vegetable broth. This gives the stew a different flavor. For convenience, people might use frozen beans and vegetables today.
There's also a special version called "Porotos granados con mazamorra." In this dish, the corn is blended into a smooth paste. This makes the stew even creamier and thicker.
See also
In Spanish: Porotos granados para niños
