This Chilean Bean Stew (also known as Porontas Granados ) with Tomato Salad is my husband’s favourite vegan meal. Coming from a big meat eater, I think that might mean something. I’ve made this recipe many times before; for family, vegan/vegetarian friends and also big dinner parties too and the feedback is always really good often with people asking for the recipe…so here goes!
I love this recipe as it’s hearty yet somewhat light when served with a topping of tomato salad. It is the perfect post exercise recipe as you can make it before if you want and heat it up when you get in. It’s fairly quick to make though as far as stew’s go because of the lack of meat you don’t need to slow cook it for very long.
Also, this recipe is fabulous made in the autumn when pumpkin and squash are in season, so do give a go in the next few weeks. I can guarantee you won’t be disappointed.
Written by Corin
Chilean Bean Stew with Tomato Salad
Prep time: 15 minutes
Cooking time: 30-40 minutes
Chilean Tomato Salad
- 5 ripe plum tomatoes, sliced
- 1 medium red onion, thinly sliced
- 4 tablespoons olive oil
- 2 tablespoons fresh lime juice
- handful of chopped coriander
- salt and freshly ground pepper
- Arrange the tomatoes and red onions on a large plate or bowl.
- Whisk the lime juice and olive oil together and season with salt and freshly ground pepper to taste.
- Pour evenly over the top of the salad and garnish with chopped coriander.
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 1 red pepper, chopped
- 2 leeks, cut in half lengthwise then cut in thin semi circles
- 1 tablespoon smoked paprika *can substitute regular paprika but the smoked variety adds a wonderful flavour
- 1 tablespoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 tablespoon fine polenta
- 450g peeled, deseeded and cubed pumpkin *can substitute butternut squash or similar
- 3 corn cobs, kernels chopped off the cob
- 400g can of butter beans, drained and rinsed
- 400g can haricot beans, drained and rinsed
- 725ml vegetable stock
- Handful of chopped basil leaves
- Salt to taste
- Chopping board
- Stock pot or heavy based casserole
- Wooden spoon
Cooking Method Stew
- Heat the oil in the stockpot over a medium heat, once hot add the onion, pepper and leeks sautéing until soft.
- Stir in the paprika, oregano, black pepper and polenta then add the pumpkin, corn, drained beans and vegetable stock.
- Bring to a gentle boil and simmer until the pumpkin is soft but not breaking down.
- Stir occasionally to prevent sticking and add a little more water if necessary. The sauce will become thick and hearty.
- Add the chopped basil and season to taste.
- Serve in a bowl topped with Chilean salad and chopped coriander leaves.