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.
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
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.
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.
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.
Stir in the beans, sweet potatoes, bay leaf, and vegetable broth. Cover and simmer for 15 minutes.
Add the fresh green beans and corn kernels.
Cover and continue simmering for 5-10 minutes. Stir in the remaining oregano.
- 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.
Frequently Asked Questions
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.
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.
More Easy Vegan Dinner Recipes
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Porotos Granados Recipe (Vegan Chilean Bean Stew)
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- 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
- 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.
- 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.
Nutritional information is an estimation only.