THIS CHILEAN DISH LOOKS SIMPLE BUT TASTES INCREDIBLE 🇨🇱 HOW TO MAKE POROTOS GRANADOS

Chop the onion and garlic.

Peel and dice the squash into small cubes.

Cut the corn kernels from the cob.

Heat oil in a large pot over medium heat.

Add the onion and garlic and cook until soft and fragrant.

Sprinkle in paprika and stir briefly to release its aroma.

Add the fresh beans and diced squash to the pot.

Pour in enough water or broth to cover the ingredients.

Bring the mixture to a gentle simmer.

Allow the beans and squash to cook slowly, stirring occasionally to prevent sticking.

Once the beans are nearly tender, add the corn kernels.

Stir in fresh basil.

Taste the dish and adjust salt if needed.

Continue cooking until the texture is creamy but not dry.

Equipment Needed

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