Dairy-Free Porotos Granados (Chilean Bean Stew)

Ingredients

• about 450 g Cranberry beans (dried)
• about 450 g Pumpkin
• 2 cups Corn kernels (fresh or frozen)
• 1 large Onion
• 4 cloves Garlic
• 1/2 cup Basil
• 6 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before you plan to cook, place the about 450 g cranberry beans in a large bowl and cover them with plenty of cold water. Let them soak overnight.
2. 2Drain and rinse the about 450 g cranberry beans. Peel and finely chop the 1 large onion and peel and mince the 4 cloves garlic.
3. 3Place a 6-quart heavy-bottomed pot over medium heat (148.9°C / 150°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped 1 large onion and minced 4 cloves garlic. Cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes.
4. 4Add the drained and rinsed about 450 g cranberry beans, the about 450 g pumpkin (cut into 2.54 cm cubes), the 2 cups corn kernels, the 6 cups vegetable broth, the 1 teaspoon smoked paprika, the 1 teaspoon oregano, the 1 teaspoon salt, and the 1/2 teaspoon pepper to the pot. Stir everything together.
5. 5Increase the heat to medium-high (176.7°C / 175°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot, and let it simmer gently. Cook for 30 to 40 minutes, or until the cranberry beans are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6While the stew is simmering, finely chop the 1/2 cup basil.
7. 7Once the beans are tender, remove the pot from the heat. Stir in the chopped 1/2 cup basil. Let the stew rest for 5 minutes before serving.
8. 8Serve the Dairy-Free Porotos Granados hot.

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