Porotos Granados (Chilean Bean Stew)
This meal uses beans and corn. It works well in winter and summer.
Frozen vegetables make it fast. It takes about one hour to finish.
By Nadia Kovalenko
Posted October 12, 2026Share
Time
Calories
Servings
Difficulty
Description
This meal uses beans and corn. It works well in winter and summer.
Frozen vegetables make it fast. It takes about one hour to finish.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 9
1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern beans, rinsed and drained
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped fresh basil
1 banana pepper, chopped
Instructions
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1
Put olive oil in a pot over medium heat. Add the onion and cover the pot. Cook for 5 minutes until the onion is soft. Mix in the squash, Northern beans, and lima beans. Pour in the chicken stock. Cover the pot and cook for 30 to 45 minutes until the squash is soft.
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2
Stir in the corn and basil. Cook for 10 more minutes until the stew is thick. Put chopped banana pepper on top of each bowl.
Nutrition Facts
Servings 6
Amount Per Serving
-
Calories 285 kcal
% Daily Value *
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Total Fat 4g
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Saturated Fat 1g
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Sodium 356mg
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Total Carbohydrate 53g
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Dietary Fiber 12g
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Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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