Recipe of the week: porotos granados (Chilean bean and corn stew)

This long-term River Cottage favourite is an easy dish – and very moreish

Porotos granados
Porotos granados taken from River Cottage Good Comfort by Hugh Fearnley-Whittingstall

This lovely Chilean bean and corn stew has long been a River Cottage favourite, says Hugh Fearnley-Whittingstall. Many versions contain squash, but I’ve used courgettes here, along with not-so-traditional celery, which adds a savoury note. It’s an easy dish – and very moreish

Serves six people

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  • About 500g small/medium courgettes or a peeled, deseeded squash, such as butternut, Crown Prince or onion squash
  • 2 tbsp vegetable or olive oil
  • 1 medium onion, sliced
  • 2 celery sticks, sliced
  • 2 garlic cloves, chopped
  • 2 tsp sweet smoked paprika
  • a handful of oregano leaves, roughly chopped (or you can use thyme)
  • 1 litre vegetable stock
  • 1 bay leaf
  • 200g green beans, trimmed and cut into 2cm pieces
  • 400g tin beans, such as kidney, borlotti or butter beans, drained and rinsed
  • about 300g sweetcorn kernels (you should get this from 2 medium cobs, but frozen is also fine)
  • 300g tomatoes, roughly chopped
  • 6-8 basil leaves, torn
  • sea salt and black pepper
  • dried chilli flakes, to finish (optional)

Method

  • If using courgettes, cut them into 1cm slices (first quartering them lengthways if large). If you’re using squash, cut it into 2cm chunks.
  • Heat the oil in a large saucepan or flameproof casserole over a medium heat. Add the onion, celery and garlic and sauté gently for 10-12 minutes. Add the paprika and chopped oregano (or thyme). Cook, stirring, for another minute.
  • Add the squash and/or courgettes, vegetable stock and bay leaf, and bring to a simmer. Cook for 10-15 minutes or until all the vegetables are almost tender.
  • Add the green beans, tinned beans, sweetcorn and chopped tomatoes and simmer the stew for a further 5 minutes, or until all the vegetables are tender.
  • Stir in the basil and season to taste with salt and pepper.
  • Serve the stew in warmed bowls, adding a pinch of chilli flakes for those who like a little bit of heat.

River Cottage Good Comfort by Hugh Fearnley-Whittingstall

Taken from River Cottage Good Comfort: Best Loved Favourites Made Better For You by Hugh Fearnley-Whittingstall, published by Bloomsbury at £27. To buy from The Week Bookshop for £21.99 (incl. p&p), call 020-3176 3835 or visit theweekbookshop.co.uk.