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


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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)


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