DISH RESEARCH · Soup
Porotos Granados
Hernández’s porotos granados con pilco cooks fresh shelled beans with frozen corn, squash and tomatoes, flavours the soup with basil and serves it hot.
About Porotos Granados
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Hernández’s porotos granados con pilco is a summer soup of shelled beans, corn, orange squash and tomatoes. This version follows the fresh-bean method, using frozen corn, paprika and water.
A tablespoon of vegetable oil heats in a medium pot. Paprika cooks in it for a minute, then the finely chopped onion cooks for five to eight minutes.
Cubed orange squash, frozen corn, the shelled beans, chopped tomatoes and the selected water are stirred into the pot.
Salt, pepper and a bunch of basil season the soup, with cumin added if desired. The pot is covered and cooks for about twenty minutes, or until the beans are cooked.
The basil is removed, the seasoning is adjusted and the soup is served hot. The cooked beans and vegetables remain together in the soup.
Ingredients in Porotos Granados
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Cranberry Beansbase
- Pumpkinbase
- Basilseasoning
- Vegetable Oilcooking medium
- Saltseasoning
- Onionseasoning
- Cornbase
- Garlicseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Chile
- Cooking traditions
- Chilean