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Porotos Granados con Salsa de Arvejas
A hearty and comforting vegetarian stew of fresh cranberry beans (porotos granados) simmered with corn, squash, and onions, enhanced with a fresh pea sauce.
๐ง ์ฌ๋ฃ
- 500 g Fresh cranberry beans (porotos granados)(shelled)
- 2 cups Corn kernels(fresh or frozen)
- 300 g Butternut squash(peeled and diced)
- 1 large Yellow onion(chopped)
- 3 cloves Garlic(minced)
- 6 cups Vegetable broth
- 0.5 cup Basil leaves(fresh, chopped)
- 3 tbsp Olive oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1 cup Fresh peas(for the sauce)
- 2 tbsp Mint leaves(fresh, for the sauce)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sautรฉ until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Add the shelled cranberry beans, corn kernels, diced butternut squash, vegetable broth, chopped basil, salt, and pepper to the pot. Stir to combine.
- 4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the beans and squash are tender. Stir occasionally.
- 5
While the stew simmers, prepare the pea sauce. Blanch the fresh peas in boiling water for 2-3 minutes, then drain and immediately plunge into ice water to preserve their bright green color.
- 6
In a blender, combine the blanched peas, fresh mint leaves, and a tablespoon of water. Blend until smooth. Season with a pinch of salt and pepper.
- 7
Once the porotos granados are tender, taste and adjust seasoning if needed. Ladle the stew into bowls and drizzle generously with the fresh pea sauce.
๐ก ์ ๋ฌธ๊ฐ ํ
- โIf fresh cranberry beans are unavailable, you can use dried ones, but they will require pre-soaking and a longer cooking time.
- โThe stew thickens as it cools. Add a little more broth if it becomes too thick.
- โFor a richer flavor, you can add a diced bell pepper along with the onion.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve with a dollop of sour cream or a drizzle of Chilean pebre.
- Add chunks of cooked chicken or pork for a non-vegetarian version.
- Incorporate other seasonal vegetables like zucchini or carrots.