Porotos granados is a late-summer Chilean dish that brings three native ingredients together in one pot: beans, corn, and squash. The squash does more than add vegetables; it thickens the stew as it breaks down during cooking. Half the corn is grated and stirred in rather than left whole, so its starch also helps thicken the dish.
Discard the soaking water and cover the beans with fresh water. Bring to a boil and boil vigorously for at least 10 minutes, skimming off the foam. Reduce the heat and simmer for 30 minutes.
Heat the oil in a separate pan and cook the finely chopped onion, stirring, until translucent. Add the sweet paprika, stir for 30 seconds, and transfer everything to the pot.
Cut the squash into 3 cm cubes and add it to the pot. Grate or blend half the corn kernels, then add the purée along with the remaining whole kernels.
Add the salt and simmer over low heat for 18 minutes. The stew is ready when the squash breaks apart under a spoon and the liquid coats the back of a spoon.
Turn off the heat and stir in the chopped basil. Cover and let stand for 5 minutes before serving.
If using dried beans, soak them overnight and discard the soaking water. Fresh beans do not need soaking. In either case, add the tomatoes and any lemon only after the beans are tender; adding acid too early can keep their skins firm.
Balkabağının bir kısmı eriyip yemeği koyulaştırıyor, o yüzden un ya da nişasta gerekmiyor. Fesleğeni de ocak kapandıktan sonra attım. Fasulyeyi ayrı haşlayıp süzerek katmak da gerekiyor, haşlama suyuyla birlikte katınca yemek koyu ve bulanık oldu.
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