Porotos Granados: Chilean Cranberry Bean Stew

Ingredients

Olive oil

2 tablespoons

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Red bell pepper

1, diced

Cranberry beans

1 cup, soaked overnight and drained

Pumpkin

2 cups, peeled and diced

Corn kernels

1 cup, fresh or frozen

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Black pepper

to taste

Vegetable broth

4 cups

Cilantro

1/4 cup, finely chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté these ingredients until they soften, which should take about 5-7 minutes.
2. Next, stir in the soaked and drained cranberry beans, diced pumpkin, corn kernels, cumin, paprika, salt, and black pepper. Ensure all these ingredients are well combined.
3. Pour the vegetable broth into the pot. Increase the heat to high and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and cover the pot. Allow the stew to simmer for about 45 minutes to 1 hour, or until the cranberry beans are tender.
5. Remove the pot from the heat and stir in the finely chopped cilantro. Let the stew sit for a few minutes to allow the flavors to meld together.
6. Serve your Porotos Granados hot, garnishing with a few extra sprigs of cilantro if desired. Enjoy this warming taste of Chile!