Porotos granados is a typical dish from central-southern Chile made from Borlotti beans. Although it is a hot dish, it is consumed in the summer because the beans are harvested between November and December, that is, at the end of spring.
- 1.5kg (3.3lb) borlotti beans (also known as cranberry beans) (4 cups)
- 1 onion, chopped
- 1 clove garlic
- ½ cup of diced tomato
- ½ teaspoon of paprika
- 250g (8.8 oz.) chopped pumpkin.
- 4 basil leaves.
- 2 cobs of sweetcorn
- 2 tablespoons of oil
- 1 litre (2.1 pints) boiling water
- Pepper to taste
- Wash and shell the beans and chop the pumpkin the pumpkin. Put them in a large pot with the hot water and a little salt and basil and cook over a medium heat for 30 minutes. Add the sweetcorn and cook for a further 5 minutes.
- Meanwhile, sauté the diced onion, garlic and chopped basil in a separate pan.
- Once the onion is transparent, add this mixture to the bean and pumpkin mixture and heat, stirring, for 3 minutes.
- Turn off the heat, allow the mixture to rest briefly and then serve with a basil garnish.
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