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Chilean-Style Bean, Butternut and Corn Stew
Beans, corn and squash are combined in the nourishing Chilean stew called porotos granados. It traditionally is made in late summer, after these crops are harvested, but our version with frozen vegetables and canned beans is easy to throw together anytime. The recipe calls for frozen butternut squash cubes; the size of the chunks varies from brand to brand, so begin testing for doneness after 5 minutes of cooking. Larger pieces may require about 10 minutes to become tender.
4 to 6
Servings
40 minutes
Ingredients
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2
15½-ounce cans pinto beans OR kidney beans, drained but not rinsed
-
3
tablespoons extra-virgin olive oil
Directions
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01In a medium bowl, using a potato masher, mash half of the beans until mostly smooth; set aside.
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January 4, 2023
Depth of flavor
I wasn't expecting much, but we found this soup delicious and easy to put together on a weeknight. I initially started making it vegan using Orrington Farms Vegan broth base, but as I was salting it at the end, I did throw in a splash of fish sauce. Will definitely make this again.
December 15, 2022
Delicious!
This s a fantastic harvest soup. I used fresh squash which cooked up very quickly. I also had canned corn on hand which also worked well. I also used some frozen poblano peppers we grew last summer. One add was a teaspoon of Mexican oregano. This is a keeper that we will make again. Thanks Milk Street!
March 3, 2024
More a soup than a stew, and I call it Three Sisters Soup
I call it Three Sisters Soup because the recipe is from the Americas and contains the three sisters—beans, corn, and squash. It could use way more corn and squash, and even another can of beans. Maybe then it could turn into a stew. It’s very tasty—no complaints there. And we served it aside your Polenta with Charred Corn and Tallegio, though we left out the tallegio and folded the charred corn into the polenta rather than serving the corn “on top.” Altogether a most satisfying meal.
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