StewsChileanEasy

Argentine Lentil-Free Porotos Granados

Name: Argentine Lentil-Free Porotos Granados
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Chilean
Ingredients: 2 tbsp (30 ml) olive oil; 1 large (about 10 oz) (300 g) large yellow onion, peeled and diced into ½-inch (1.25 cm) pieces; 4 cloves (20 g) fresh garlic cloves, minced; 3 cups (450 g) fresh shell beans (such as cranberry beans, borlotti, or butterbean), shelled, shelled from the pod; 2 cups (350 g) butternut squash, peeled, seeded, and diced into ½-inch (1.25 cm) cubes; 2 cups (300 g) corn kernels, fresh or frozen, fresh kernels cut from the cob, or thawed if frozen; 4 cups (950 ml) low-sodium vegetable broth; 1 medium (about 5 oz) (150 g) red bell pepper, cored, seeded, and diced into ½-inch (1.25 cm) pieces; 2 tbsp (30 g) tomato paste; 1 tsp (3 g) ground cumin; ½ tsp (2 g) sweet paprika (not smoked); to taste salt, preferably kosher; to taste freshly ground black pepper; ½ cup (loosely packed) (10 g) fresh basil leaves, roughly torn or chopped; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A rustic, deeply satisfying stew of fresh shell beans simmered with sweet corn, tender butternut squash, and red bell pepper in a gently spiced broth. This Argentine-inspired porotos granados celebrates the best of seasonal summer and fall vegetables without any lentils, letting each ingredient shine. Finished with fresh basil for brightness, it's the kind of dish that tastes even better the next day. Naturally vegetarian and vegan, it works beautifully as a hearty side dish or light main course.

Prep: 25 min
Cook: 50 min
Total: 1 hr 15 min
Makes: Serves 6 as a side dish or light main course (about 1½ cups per serving)

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Ingredients

6 servings

2 tbsp (30 ml) olive oil
1 large (about 10 oz) (300 g) large yellow onion, peeled and diced into ½-inch (1.25 cm) pieces
4 cloves (20 g) fresh garlic cloves, minced
3 cups (450 g) fresh shell beans (such as cranberry beans, borlotti, or butterbean), shelled, shelled from the pod
2 cups (350 g) butternut squash, peeled, seeded, and diced into ½-inch (1.25 cm) cubes
2 cups (300 g) corn kernels, fresh or frozen, fresh kernels cut from the cob, or thawed if frozen
4 cups (950 ml) low-sodium vegetable broth
1 medium (about 5 oz) (150 g) red bell pepper, cored, seeded, and diced into ½-inch (1.25 cm) pieces
2 tbsp (30 g) tomato paste
1 tsp (3 g) ground cumin
½ tsp (2 g) sweet paprika (not smoked)
to taste salt, preferably kosher
to taste freshly ground black pepper
½ cup (loosely packed) (10 g) fresh basil leaves, roughly torn or chopped
¼ tsp (0.5 g) red pepper flakes (optional)

Equipment (5)

Large Dutch oven or heavy-bottomed pot (6-quart / 5.7-liter capacity)
Wooden spoon for stirring
Cutting board
Chef's knife
Measuring cups and spoons

Steps

Before you start

Prep all vegetables (onion, garlic, squash, bell pepper) before you begin cooking so you can move smoothly from step to step.
If using fresh shell beans in the pod, shell them at least 30 minutes before cooking.
Have your vegetable broth measured and within reach so you can pour it quickly when needed.
Taste and season as you cook; the final salt adjustment depends on the saltiness of your broth.

1
Sauté onion
- Heat the olive oil in a large Dutch oven (6-quart) over medium heat.
- Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until the onion is soft, translucent, and just beginning to turn golden at the edges.
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Ready when: Onion is soft and translucent with golden edges
Tip: Don't rush this step; the slow cooking builds a flavorful base.
2
Bloom garlic and tomato paste
- Stir in the minced garlic and tomato paste, mixing constantly for about 1 minute.
- You'll notice the tomato paste darkening as it caramelizes in the oil and releases its sweet, concentrated flavor.
- The mixture should smell savory and rich.
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Ready when: Tomato paste is darkened and very fragrant
Tip: This toasting step deepens the stew's savory character—don't skip it.
3
Add beans and vegetables
- Add the fresh shelled beans, diced butternut squash, and diced red bell pepper to the pot.
- Stir gently to combine everything with the aromatics, making sure nothing sticks to the bottom of the pot.
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Ready when: All ingredients are evenly combined
4
Simmer vegetables first phase
- Pour in the vegetable broth, using a wooden spoon to scrape up any flavorful browned bits (fond) stuck to the bottom of the pot.
- Stir in the cumin and paprika until evenly distributed.
- Increase the heat to medium-high and bring the broth to a boil, then reduce the heat to medium.
- Let the stew simmer uncovered for 25 minutes, until the squash is very tender and can be easily pierced with a fork, and the beans are nearly cooked through.
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Ready when: Squash is very tender; beans are cooked but still hold their shape
Tip: Don't skip deglazing the pot—those fond bits are packed with flavor.
5
Add corn and finish cooking
- Add the corn kernels (fresh or frozen—no thawing needed) and stir well.
- Continue simmering uncovered for another 12 to 15 minutes until the corn is heated through and the beans are completely tender but still hold their shape.
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Ready when: Corn is tender and heated through; all vegetables are very soft
Tip: Frozen corn adds great sweetness—use it straight from the freezer without thawing.
6
Taste and adjust seasoning
- Remove the pot from the heat and taste the stew.
- Season generously with salt and black pepper to your preference.
- Remember that the fresh basil will add brightness, so err on the side of slightly underseasoning at this point.
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Ready when: Stew is seasoned to your taste
Tip: Taste before adding basil so you can balance all the flavors.
7
Finish with fresh basil
- Stir in the roughly torn or chopped fresh basil just before serving.
- The residual heat from the stew will gently wilt the basil while keeping its bright, aromatic quality.
- Serve the porotos granados hot.
- For those who like heat, offer a pinch of red pepper flakes on the side.
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Ready when: Basil is incorporated and slightly wilted
Tip: Add basil at the very end to preserve its fresh, bright flavor and aroma.

Good to know

Tips

Fresh shell beans are seasonal (summer to early fall); frozen shelled beans work beautifully year-round and save significant prep time—use 3 cups thawed.
Stir the stew occasionally during simmering to ensure even cooking, but resist the urge to mash the vegetables; you want them tender but distinct.
This recipe scales well: double everything for 12 servings, using a 10-quart pot or dividing between two Dutch ovens.
The stew will thicken as it cools; when reheating, add a splash of broth or water to return it to the right consistency.

Make ahead

This stew tastes even better the next day as flavors deepen and marry together. Make it up to 2 days ahead, cool completely, and store in the refrigerator. Reheat gently on the stovetop over medium heat, adding a splash of broth if the stew has thickened too much.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container; reheat gently on the stovetop. Freezer: up to 3 months in a freezer-safe container or freezer bags; thaw overnight in the refrigerator and reheat on the stovetop over medium heat, stirring occasionally.

Substitutions

fresh shell beans (such as cranberry beans, borlotti, or butterbean), shelled → 1½ cups dried shell beans (any variety—cranberry, borlotti, butter beans). Soak overnight, drain, and cook in water until tender before beginning the recipe. This adds about 1½ hours to the total cooking time.
butternut squash → Kabocha squash, acorn squash, pumpkin, or zucchini. Use equal amounts. Zucchini and summer squash will soften faster, so add them partway through simmering if using those varieties.
fresh basil leaves → 2 teaspoons dried basil or fresh cilantro. Add dried basil during the last 5 minutes of cooking. Cilantro will give a brighter, more herbal finish.
low-sodium vegetable broth → Chicken broth or water with a bouillon cube. Chicken broth adds savory depth for non-vegetarian servings. Plain water will work but will be less flavorful.