Porotos Granados

  • Ready Time : 0 min




  • 1 onion, minced
  • 3 cloves garlic, minced
  • 1 tablespoon smoked hot Paprika
  • 14 teaspoons dried cumin
  • 1 teaspoon dried oregano
  • 1 large tomato, chopped
  • 3 cups vegetable stock
  • 1 medium butternut squash, peeled, de-seeded, and chopped into bite size chunks
  • 2 cups fresh* October (or other heirloom) beans
  • 2 ears corn cut of off the cobb
  • 1 cup fresh basil, julienned
  • olive oil
  • salt and black pepper


In a large stock pot, warm 2 tbsp olive oil over medium heat. Add the onions and cook until translucent, 5-7 minutes. Add the garlic, paprika, and cumin, stir and cook for 1 minute, until fragrant.

Add the vegetable stock, tomato, beans, and squash. Bring to a boil, then lower to a simmer. Cook 45 minutes – 1 hour, until the beans and squash are soft.

Add the corn, basil, and salt and pepper to taste and cook for another 5 minutes.

*If using dried beans, soak overnight before using.

Source: Eating Appalachia

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