Porotos Granados Receita Típica do Chile #225 (por Fernando Couto)

Introduce the dish and ingredients for Porotos Granados.

Use 3 cups of green beans (not dried) or white beans if green beans are unavailable, and cook them al dente.

Chop 2 cups of pumpkin and set aside.

Prepare 4 ears of corn by blending them with a little water to create a coarse mixture, do not strain.

In a pot, add the green beans and some basil leaves, then pour in 1.5 liters of hot water and a pinch of salt.

Cook the green beans for about 10 to 15 minutes until they are al dente.

Once the beans are cooked, add the diced pumpkin and the corn kernels, cooking for an additional 10 minutes.

In a separate pan, heat 5 tablespoons of oil or olive oil and sauté the chopped onion with oregano and a pinch of salt and black pepper to taste.

Once the onion is sautéed, turn off the heat and add 1 teaspoon of coloring, then set this mixture aside.

After the pumpkin and corn have cooked, add the blended corn mixture to the pot, stirring continuously to thicken the dish, adding more hot water if it thickens too much.

Once everything is well combined and cooked, add the sautéed onion mixture to the pot and stir well.

Taste and adjust salt as needed, then cover the pot and let it rest for 5 minutes to let the flavors meld.

Serve the dish hot, noting that it serves about 5 to 6 people.

Equipment Needed

Dietary

Allergens