Chilean sweet potato stew: Porotos Granados – flavorful, satisfying and guilt-free using simple ingredients – plant-based at its best all in one-pot.
- 1 medium onion
- 2 cloves garlic, minced
- 1 tsp. smoked paprika
- 2 tbsp. fresh oregano or marjoram, chopped
- 3 medium sweet potatoes (1 ½ pounds/750 gm.), peeled and diced into small cubes (3 medium sweet potatoes)
- 2 – cans (15 oz./400 gm.) borlotti brown beans, pinto, navy or cannelloni beans
- 4 cups (1 liter) vegetable stock or the equivalent of 4 cups water and 2 veggie stock cubes
- 1 bay leaf
- 8 oz. (200 gm.) green beans, trimmed and broken in half or into bite-sized pieces
- Kernels from 2 cobs of corn or 1 can
- Salt and pepper to taste
- In a large pot, sauté the onion for 5 minutes until it becomes soft and translucent. Add water a tablespoon at a time if the onions begin to stick to the bottom of the pot.
- Add the garlic, paprika and 1 tbsp. of the fresh oregano or marjoram. Mix well for 30 seconds.
- Add the beans, sweet potatoes, bay leaf and vegetable broth and simmer until the sweet potatoes are almost tender (about 15 minutes depending on the size of your sweet potato cubes).
- Add the green beans and corn and cook for an additional 5 minutes.
- Add the remaining tbsp. of fresh oregano and add salt and pepper to taste.
- The prep time accounts for preparing the beans and corn while the sweet potatoes and beans are cooking.
- If you don’t have fresh oregano or marjoram, you can substitute dried. Cut the total amount to 1 tablespoon as dried herbs are more concentrated than fresh.
- Although this recipe calls for sweet potatoes (and they are my personal preference), you can also use squash or pumpkin.
- Category: Soups & Stews
- Cuisine: Chilean
Keywords: Chilean sweet potato stew: Porotos Granados