Porotos Granados Recipe

Name: Porotos Granados
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola or olive oil; 1 onion, chopped; 2 garlic cloves, finely chopped; 1 teaspoon sweet smoked paprika; A handful of oregano or marjoram, chopped; 3 1/2 ounces/100g small dried beans, such as pinto, navy, or cannellini beans, soaked overnight in cold water, or 1 (14-ounce/400g) can beans, drained and well rinsed; 1 quart/liter vegetable stock; 1 bay leaf; 1 1/2 pounds/750g squash, such as butternut or red kuri, peeled, seeded, and cut into 3/4-inch/2cm chunks; 7 ounces/200g green beans, trimmed and cut into 3/4-inch/2cm pieces; Kernels cut from 2 cobs of corn; Sea salt and freshly ground black pepper

Servings: persons

2 tablespoons canola or olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon sweet smoked paprika
A handful of oregano or marjoram, chopped
3 1/2 ounces/100g small dried beans, such as pinto, navy, or cannellini beans, soaked overnight in cold water, or 1 (14-ounce/400g) can beans, drained and well rinsed
1 quart/liter vegetable stock
1 bay leaf
1 1/2 pounds/750g squash, such as butternut or red kuri, peeled, seeded, and cut into 3/4-inch/2cm chunks
7 ounces/200g green beans, trimmed and cut into 3/4-inch/2cm pieces
Kernels cut from 2 cobs of corn
Sea salt and freshly ground black pepper

1
Heat the oil in a large saucepan or casserole over medium heat. Add the onion and garlic and saute gently for about 10 minutes, until softened. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
2
If using dried beans, drain them after soaking and add to the pan with the stock and bay leaf. Bring to a boil, then lower the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well, and simmer for 10 to 15 minutes, until the squash is just tender, then add the green beans and corn kernels and simmer for another 5 minutes.
3
If using canned beans, add the drained, rinsed beans, the squash, bay leaf, and stock at the same time, and simmer until the squash is just tender, 10 to 15 minutes. Then add the green beans and corn kernels and simmer for a further 5 minutes.
4
To finish, season well-I use about 1 teaspoon of salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons canola or olive oil, 1 onion, chopped, 2 garlic cloves, finely chopped, 1 teaspoon sweet smoked paprika, and more.

Yes, Porotos Granados falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Porotos Granados

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