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A bowl of bean stew with corn and sweet potatoes.
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5 from 2 votes

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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Chilean, South American
Diet: Vegan
Servings: 6
Calories: 254kcal
Author: Denise Perrault

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 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
US Customary - Metric

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 | Carbohydrates: 53g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 693mg | Potassium: 894mg | Fiber: 13g | Sugar: 8g | Vitamin A: 16821IU | Vitamin C: 10mg | Calcium: 121mg | Iron: 4mg