Porotos Granados (Chilean Beans with Pumpkin)

Porotos Granados (chilean Beans With Pumpkin) Recipe

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Marion Wilting


Found on a German website about South American cooking.


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30 Min
30 Min
Stove Top


  • 1 lb
    white beans, cooked
  • 1/4 c
    olive oil
  • 1 1/2 c
    chopped onions
  • 1 tsp
    minced garlic
  • 1 1/2 lb
    canned tomatoes, chopped
  • 2 tsp
    basil, dried
  • 1 tsp
    oregano, dried
  • ·
    black pepper, to taste
  • 1 lb
    pumpkin, cubed (1 inch cubes)
  • 1/2 c
    corn, canned, fresh or frozen
  • 1 tsp

How to Make Porotos Granados (Chilean Beans with Pumpkin)


  1. In a heavy sauce pan (8-9 inches diameter), heat olive oil over medium heat and cook onions and garlic until translucent but not browned.
  2. Add tomatoes, basil, oregano and pepper to taste, increase heat and cook, stirring, until the mixture becomes a thick puree.
  3. Add pumpkin cubes and drained canned beans, cook until pumpkin is soft, about 20 minutes, then add corn kernels and cook another 5 minutes.
  4. Season with salt, more pepper to taste, and serve.

Printable Recipe Card

About Porotos Granados (Chilean Beans with Pumpkin)

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Latin American
Dietary Needs: Vegetarian

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