Porotos Granados (Chilean Bean Stew)

Ingredients

• 1 lb Cranberry Beans
• 2 cups Diced Pumpkin
• 1 cup Corn Kernels
• 1 medium Onion
• 2 cloves Garlic
• 1/2 cup Fresh Basil
• 4 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

1. 1The night before, or at least 4 hours ahead, place the 1 lb of Cranberry Beans in a bowl and cover them with plenty of water. Let them soak.
2. 2Drain and rinse the soaked 1 lb of Cranberry Beans. Set them aside.
3. 3Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tbsp of Olive Oil.
4. 4Once the olive oil is shimmering, add the 1 medium Onion, chopped, and the 2 cloves of Garlic, minced. Cook, stirring often, until the onion is softened and translucent, about 5 minutes.
5. 5Add the drained 1 lb of Cranberry Beans, the 2 cups of Diced Pumpkin, the 1 cup of Corn Kernels, the 4 cups of Vegetable Broth, the 1 tsp of Salt, and the 1/2 tsp of Pepper to the pot. Stir everything together.
6. 6Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. The stew is ready when the cranberry beans are tender when bitten. You can test this by carefully taking one bean out and tasting it.
7. 7Just before you are ready to serve, tear or chop the 1/2 cup of Fresh Basil and stir it into the hot stew.
8. 8Serve the Porotos Granados hot.

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