Porotos Granados / Beans with Vegetables

From Around the World in 80 Miles – 2011

This national dish of Chile is traditionally made with cranberry beans called porotos which are pretty hard to find in our neck of the woods. The recipe I borrowed to use for this event suggested using navy beans instead. There are variations on this recipe out there, but I found the same exact recipe in two different cookbooks, so I went with this one. It’s not only delicious but pretty simple, too. Recipe borrowed (and made with minor changes) from Cooking the South American Way by Helga Parnell

2 tablespoons vegetable oil
1 cup finely chopped onion
3 cloves garlic, minced
1 tablespoon paprika
1 teaspoon dried basil
1 cup zucchini, peeled and chopped
2 cans (15.5 oz. each) navy beans (strain liquid and save)
1-1/2 cups water, more or less as needed
1 can (14.5 oz.) stewed tomatoes, undrained (either plain or Italian style)
1 cup frozen corn
salt and pepper to taste

In a Dutch oven, heat the oil over medium-high heat. Add the onion, zucchini, garlic, paprika, and basil. Mix well and saute for about 3 minutes, stirring frequently.

Add beans and mix well.

Add enough water to the reserved bean liquid to make 1-3/4 cups. Add liquid to the Dutch oven, stir, and bring to a boil.

Meanwhile, drain juice from stewed tomatoes into the Dutch oven and stir to blend. Then chop up the tomatoes. When stew comes to a boil, reduce heat to simmer and add the tomatoes, corn, salt, and pepper. Cook uncovered forabout 30 minutes, reducing the liquid but not allowing the stew to dry out. Adjust salt and pepper and serve as a main dish or as a side item with meat, poultry, or fish.