How to make Porotos Granados from Chile

Soak the fresh cranberry beans in water overnight.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in diced red bell pepper and cook for another 3-4 minutes.

Add diced pumpkin and green beans; cook for 5 minutes, stirring occasionally.

Drain and rinse the soaked beans, then add them to the pot.

Pour in vegetable broth and bring to a boil.

Reduce heat to low and add corn, basil, salt, black pepper, paprika, cumin, and bay leaves.

Simmer uncovered for 30-40 minutes, or until beans are tender.

Stir occasionally and add more broth if necessary to prevent sticking.

Taste and adjust seasoning as needed.

Remove bay leaves before serving.

Serve hot, garnished with fresh basil.

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