Chilean Porotos Granados:
Adapted from this recipe
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 tsp sweet smoked paprika
Handful oregano or marjoram, chopped
1 14-oz can small beans (cranberry if possible, though any small beans will do), drained and well rinsed
1 quart vegetable stock
1 bay leaf
1 1/2 lb pumpkin (butternut or acorn would also work), peeled, seeded and cut into 3/4 inch chunks
1 cup green beans, trimmed and cut into 3/4 inch pieces
Kernels cut from 2 cobs corn
Heat oil over medium in a large saucepan. Add onion and garlic, sautéing until softened, about 5-10 min. Add paprika and one tbsp of the oregano, then sauté one more minute.
Add drained beans, vegetable stock and bay leaf, stirring to incorporate spices. Add the squash, stir well once more, then simmer 10-15 minutes, until squash is just softened. Add green beans and corn kernels, then simmer another 5 minutes.
To finish, season well (I used about 1 tsp salt and a generous helping of pepper). Stir in remaining oregano, allow flavors to marry 5-10 minutes, then serve.
This would be delicious sprinkled with cilantro (as shown above), served over rice, tortilla chips, or a few dices of avocado. Additionally, a squeeze of lime or lemon really brightens up the sweet + smoky flavor.
Any Chilean readers out there? Or expats? What’s your favorite Chilean dish?