Porotos granados
{{Short description|Traditional Chilean stew}}
{{Infobox food
| name = Porotos granados
| image = Porotos granados and Chilean salad.jpg
| image_size = 220px
| caption = A variation of porotos granados with potatoes and a Chilean salad.
| country = Chile
| region = Central and Southern Chile
| course = Main
| type = Stew
| served = Hot
| main_ingredient = Cranberry bean, sweet corn, squash and pumpkin.
}}
Porotos granados is a traditional Chilean countryside stew made mainly of ripe cranberry beans,[http://eatingchile.blogspot.pt/2010/02/beans-porotos-granados-and-others.html "Beans – Porotos granados and others"] "Eating Chilean", February 21, 2010. maize kernels and squash. Other common ingredients are onions, and herbs such as cumin, basil and oregano. Pumpkin is also used in some recipes. It is considered a summer stew, because that is when the maize and summer squash are harvested in central and southern Chile.[https://web.archive.org/web/20160304114202/http://pdf.usaid.gov/pdf_docs/PNADQ458.pdf "Races of Maize in Chile"], National Academy of Sciences Washington D.C. 1961
Origins
The Mapuche people, among others, have cultivated beans since pre-Columbian times[http://www.memoriachilena.cl/archivos2/pdfs/MC0005915.pdf#page=155 "Compendio de la historia geográfica, natural y civil del Reyno de Chile"], page 136. and most of its ingredients are native to the Americas. The stew receives its name from its main ingredient, ripe harvested Cranberry (cargamanto) beans, originated in Colombia, but also is common among the Aymara people. The word poroto, unique to Chile, southern Peru and Argentina, originally comes from the Quechua word for bean purutu.[https://books.google.com/books?id=_yLKxhFTZYMC&pg=PA54 "The Ethnobotany of Pre-Columbian Peru"], page 54.
Preparation
The most common preparation of porotos granados is the vegetarian version,{{Cite web |url=http://www.arauconovel.com/porotos-granados-a-pre-columbian-recipe-with-a-chilean-name/ |title="A pre Columbian recipe with a Chilean name" |access-date=2015-10-30 |archive-date=2016-03-04 |archive-url=https://web.archive.org/web/20160304043722/http://www.arauconovel.com/porotos-granados-a-pre-columbian-recipe-with-a-chilean-name/ |url-status=dead }} made by stewing the ingredients in vegetable broth. The original recipe involves fresh picked ripe beans, called pochas in Spain. Porotos granados is sometimes served with Chilean salad, also a summer recipe from the Chilean countryside.
Variations
Although the original version is done with the cargamanto bean that gives the stew its name, similar stews are prepared with tortola beans, coscorron and bayo beans, the three top bean varieties produced in Chile.[https://www.msu.edu/~bernsten/beanatlas/Country%20Pages--withGIS/Chile/1.SubsectorOverview/chile_text_subsector_overview.2.htm "Common Beans in Chile"] Replacing the vegetable broth for chicken or beef broth is not uncommon,[https://stew.quest/stew/porotos-granados/ "Chilean Porotos Granados"], recipe. October 27, 2015. and in modern times frozen beans and vegetables are used for convenience. There is also a traditional variation called "porotos granados con mazamorra" where the corn is blended to a paste.[http://canelakitchen.blogspot.pt/2009/01/beans-with-grinded-corn-and-basil.html "Protos granados con Mazamorra"] recipe.