porotos granados (chilean beans with pumpkin)

Name: Porotos Granados (Chilean Beans with Pumpkin)
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Latin American
Ingredients: 1 pound(s) white beans, cooked; 1/4 cup(s) olive oil; 1 1/2 cup(s) chopped onions; 1 teaspoon(s) minced garlic; 1 1/2 pound(s) canned tomatoes, chopped; 2 teaspoon(s) basil, dried; 1 teaspoon(s) oregano, dried; - black pepper, to taste; 1 pound(s) pumpkin, cubed (1 inch cubes); 1/2 cup(s) corn, canned, fresh or frozen; 1 teaspoon(s) salt

7 Pinches

Marion Wilting

Updated on Aug 11, 2014

Found on a German website about South American cooking.

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prep time 30 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 pound white beans, cooked
1/4 cup olive oil
1 1/2 cups chopped onions
1 teaspoon minced garlic
1 1/2 pounds canned tomatoes, chopped
2 teaspoons basil, dried
1 teaspoon oregano, dried
- black pepper, to taste
1 pound pumpkin, cubed (1 inch cubes)
1/2 cup corn, canned, fresh or frozen
1 teaspoon salt

How To Make porotos granados (chilean beans with pumpkin)

Step 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.

Step 2

Add tomatoes, basil, oregano and pepper to taste, increase heat and cook, stirring, until the mixture becomes a thick puree.
Step 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.
Step 4

Season with salt, more pepper to taste, and serve.
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