• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Cranberry Beans with Squash and Corn (Porotos Granados)

    Corn, squash and fresh cranberry beans are summertime staples and the center to this Chilean vegetarian dish. A quick sofrito of onion, tomato and garlic spiced with oregano, cumin, and paprika bring all the fresh flavors together.


    Ingredients
    2
    cups
    fresh cranberry beans, shelled
    6
    cups
    water or 5 cups water and 1 cup vegetable stock
    3
    tablespoons
    vegetable oil
    1
    medium onion, finely chopped
    2
    cloves
    garlic, minced
    1
    teaspoon
    dried oregano
    1/2
    teaspoon
    ground cumin
    1/2
    teaspoon
    paprika
    1
    pinch
    kosher salt
    1
    tomato, finely chopped
    8
    ounces
    cubed butternut (or other winter squash)
    1
    cup
    corn kernels
    6
    basil leaves, roughly chopped
    Directions
    Place the shelled beans in 6 cups of liquid in a heavy-bottomed pot. Bring to a boil, covered, and then lower to a simmer, cooking for 20 minutes. For pre-cooked beans, skip the cooking, and bring 2 1/2 cups of water or mixed water and stock and the beans to a simmer.
    Meanwhile, make a sofrito by heating the oil in a skillet over medium heat. Add the onion and cook until translucent. Then add the garlic, oregano, cumin and paprika until well mixed. Add the finely chopped tomatoes and salt and cook for a few minutes longer. Reserve a teaspoon of the orange-tinted oil from the sofrito for garnish.
    Add the squash and the remaining sofrito to the boiling water with beans, and cook for another 20 minutes, until the squash is very tender and falling apart.
    Grind the corn kernels in food processor (you can use a blender as well, but you may have to add some liquid). For a soupier version, do not grind the corn.
    Add the corn to the pot, and cook, stirring constantly, for 5 minutes more. The mazamorra (ground corn mash) will thicken the soup considerably, and will stick if you do not stir constantly. If using whole corn kernels you can stir occasionally.
    Ladle the soup into large bowls. In Chile we traditionally use rimmed earthenware bowls from the town of Pomaire, but any bowl will do. Garnish each bowl with slivers of fresh basil, chopped hot peppers, if using, and a drizzle of the reserved orange sofrito oil.

    The base number of servings for this recipe is 4
    OK

    Categories 

    ClassicSoupVegetarian

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