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Home » Recipes » Stew

Porotos Granados Recipe (Vegan Chilean Bean Stew)

Published: Aug 12, 2019 · Modified: Aug 21, 2023 by Denise · 3 Comments

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Black bowl of Chilean sweet potato stew: porotos granados with recipe title in black text.
Chilean sweet potato stew being scooped in ladle.
A bowl of stew with sweet potatoes, pinto beans, green beans and corn. Text overlay of recipe title and website.
A bowl of stew with sweet potatoes, pinto beans, green beans and corn. Text overlay of recipe title and website.

This porotos granados recipe is my variation of traditional vegan Chilean beans stew with pinto beans, green beans, sweet potatoes, corn kernels, and oregano for a simple, clean-eating dinner. 

A bowl of stew with sweet potatoes, green beans, corn, and pinto beans.

Porotos granados is a celebration of veggie stews like chunky vegetable stew, Ethiopian green bean stew, or chickpea stew with vegan dumplings. 

Jump to:
  • Why You'll Love This Recipe
  • Ingredients, Notes, and Substitutions
  • Recipe Variations
  • Step-by-Step Instructions
  • Pro Tips
  • Serving Suggestions
  • Frequently Asked Questions
  • More Easy Vegan Dinner Recipes
  • 👩🏻‍🍳 Recipe

Why You'll Love This Recipe

  • Simple, fresh ingredients are the heart of this traditional Chilean countryside stew. 
  • A light and refreshing stew, low in fat with no added oil. 
  • The word poroto means beans, and this recipe has 2 kinds - pinto and fresh green beans. 
  • This is a great recipe using fresh corn (although you can use frozen). 

Ingredients, Notes, and Substitutions

Fresh green beans, pinto beans, corn kernels, sweet potato cubes, garlic cloves, and an onion.

Pinto beans. Make this recipe with pinto beans, cranberry (borlotti) beans, black beans, or cannellini beans.  

Sweet potatoes. I prefer sweet potatoes, but the original recipe uses butternut squash which is a perfect substitute. Pumpkin is another option. 

Green Beans. Use fresh beans if you can, but frozen beans will also work. 

Corn. Two corn cobs are plenty of corn. That's about 1 - 1 ½ cups if you use frozen or canned corn. 

Oregano. I don't use fresh oregano often, but I encourage you to use it here. Fresh marjoram is the best fresh herb substitute. Use 2 teaspoons of dry oregano if you don't have fresh. You may need more after tasting. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

Add lima beans to this bean stew for more fiber and protein. And because this is a recipe from South America, consider adding ½ a cup of quinoa. This will thicken the soup, keeping it gluten-free and protein-rich. 

Some recipes use chopped fresh basil. This is a delicate herb, so add it at the end of cooking. 

Step-by-Step Instructions

Onions, paprika, oregano, and garlic stirred in a pot with a wooden spoon.

Heat a large pot over medium heat. Add the onions and cook them for 2-3 minutes. Then add minced garlic cloves, paprika, and 1 tablespoon of oregano. 

Pinto beans over cubes of sweet potatoes in vegetable broth in a cooking pot.

Stir in the beans, sweet potatoes, bay leaf, and vegetable broth. Cover and simmer for 15 minutes. 

Green beans, corn kernels, and fresh oregano in a cooking pot.

Add the fresh green beans and corn kernels. 

A pot of stew with green beans, sweeet potatoes, corn, and pinto beans in broth.

Cover and continue simmering for 5-10 minutes. Stir in the remaining oregano.

Pro Tips

  • Heat the pot first to keep the onions from sticking without adding oil. Keep the onions moving.  If they do stick, add a tablespoon of water. The added water will brown the onions. 
  • For a thicker stew, mash a few sweet potatoes against the side of the pot. 
  • ​Add salt and black pepper after cooking. Some vegetable broths contain high levels of sodium. 

Serving Suggestions

A pot of stew with green beans, pinto beans, sweet potatoes, and pinto beans with a ladle.

A side of whole wheat vegan bread to soak up the piping hot broth of bean stew. Seriously, that's all you need. I prefer to stick to simple green side salads with vegan honey mustard dressing, avocado green goddess, or tahini mustard dressing. 

Frequently Asked Questions

How long does porotos granados last?

Store leftover porotos granados in an airtight container for 4-5 days. Reheat in a large saucepan on the stove or in the microwave. You can freeze Chilean bean stew for up to 3 months. 

How do I make stew thicker? 

The easiest way to make stew thicker is to simmer it for longer. As the sweet potatoes break down, they will naturally thicken the stew. Another trick is to puree ⅓ a cup of beans with the liquid from the can. This makes a powerful thickening agent. 

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Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.

If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!

👩🏻‍🍳 Recipe

A bowl of bean stew with corn and sweet potatoes.

Porotos Granados Recipe (Vegan Chilean Bean Stew)

This porotos granados recipe is my version of a traditional vegan Chilean bean stew with pinto beans, green beans, sweet potatoes, corn, and oregano.
Author: Denise

Rate this Recipe:

5 from 2 votes
Print Pin
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Chilean, South American
Diet Vegan
Servings 6
Calories 254 kcal
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Ingredients
 

  • 1 medium onion - chopped
  • 2 cloves garlic - minced or pressed
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh oregano - chopped (2 teaspoons dried oregano)
  • 3 medium sweet potatoes - peeled and diced into small cubes (1 ½ pounds)
  • 3 cups pinto beans - 2 15-ounce cans rinsed and drained (see notes for substitutions)
  • 4 cups vegetable broth
  • 1 medium bay leaf
  • 8 ounces green beans - trimmed and snapped in half (about 2 cups)
  • 2 cobs corn - kernels (about 1 ½ cups)
  • Salt and pepper to taste

Instructions
 

  • Trim the corn kernels from the cobs. Set aside.
  • Heat a large pot or Dutch oven to medium heat.
  • Add the onions and cook for 2-3 minutes until the onions soften. Add a tablespoon of water if the onions start to stick.
  • Stir in the garlic, paprika, and 1 tablespoon of fresh oregano. Mix with the onions.
  • Add the beans, sweet potatoes, vegetable broth, and bay leaf. Adjust the heat so the ingredients are simmering. Stir the bottom of the pot to remove any ingredients.
  • Cover the pot and simmer for 15 minutes. If the stew is too thin, mash a few of the sweet potato cubes against the side of the pot.
  • Add the green beans and corn, cover, and cook for an additional 5 - 10 minutes until the corn and beans are tender.
  • Turn off the heat and stir in the remaining oregano. Add salt and pepper to taste.

Notes

  • Pinto beans can be substituted with borlotti (cranberry), black beans, or cannellini beans.
  • I prefer sweet potatoes, but the original recipe uses butternut squash which is a perfect substitute. Pumpkin is another option.
  • Heat the pot first to keep the onions from sticking without adding oil. Keep the onions moving. If they do stick, add a tablespoon of water.
  • The longer you simmer the stew, the thicker it gets. Mashing a few of the sweet potatoes and beans also helps.
  • Store leftover porotos granados in an airtight container for 4-5 days. Reheat in a large saucepan on the stove or in the microwave. You can freeze Chilean bean stew for up to 3 months.

Nutrition

Calories: 254kcal (13%)Carbohydrates: 53g (18%)Protein: 11g (22%)Fat: 1g (2%)Saturated Fat: 0.2g (1%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 693mg (30%)Potassium: 894mg (26%)Fiber: 13g (54%)Sugar: 8g (9%)Vitamin A: 16821IU (336%)Vitamin C: 10mg (12%)Calcium: 121mg (12%)Iron: 4mg (22%)

Nutritional information is an estimation only.

Keyword Chilean bean stew, porotos granados
Tried this recipe?Rate it & leave a comment below

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Reader Interactions

Comments

  1. James Strange

    August 12, 2019 at 5:29 pm

    At the agro market in Iquique I remember vendors setup to sale slices of pumpkin. The soups the ladies made with that pumpkin were so good.

    Reply
  2. Wendy

    November 21, 2022 at 9:33 pm

    5 stars
    This recipe is delicious, and gives amounts to my mother-in-law’s oral Chilean recipe. Thank you so much!!

    Reply
    • Denise

      November 22, 2022 at 7:42 am

      Yahoo! So happy to hear you enjoyed this. I hope you'll try more of my recipes, and please let me know if there's anything else you'd like to see. Your feedback is much appreciated. 🙂

      Reply

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