Chilean green bean stew, known as porotos quebrados or porotos calientes, is a traditional Chilean dish made with green beans, squash, and corn, quick and easy to prepare and enjoyed hot in any season. It takes about 45 minutes from start to finish and yields four generous servings.
This comforting stew is highly adaptable, with versions made with ground beef or entirely vegetarian, and it’s traditionally finished with fresh basil right before serving to bring out its aroma.
How to Make Chilean Green Bean Stew?
The best results come from fresh green beans, though whole frozen beans work well too. Add vegetables to taste and build the sofrito with lard instead of oil for the most traditional flavor.
Nutritional Information
Each serving of Chilean green bean stew contains approximately 225 kcal, 12 g of protein, 8 g of total fat (3 g of saturated fat), 30 mg of cholesterol, 28 g of carbohydrates, 5 g of sugars, and 350 mg of sodium. (*) Values may vary depending on the ingredients and portion sizes used.
Homemade Chilean Green Bean Stew Recipe
Preparation: 15 minutes
Cooking: 30 minutes
Servings: 4 people
Ingredients
- 500 g fresh green beans
- 250 ml water
- 150 g chopped squash
- 150 g ground beef
- 150 g corn kernels
- 1 chopped tomato
- 1 diced onion
- 1 minced garlic clove
- 1 tablespoon lard
- ¼ red bell pepper
- Fresh basil leaves
- Cumin
- Fine salt
- Black pepper
Instructions
- In a large pot, add the lard and heat over medium-high heat until melted, add the diced onion and garlic, season to taste, and saute, stirring with a wooden spoon for a few minutes until translucent.
- Add the ground beef and break it apart with the spoon, cook for 5 minutes, stir in the chopped tomato, lower the heat, and cook for another 5 minutes. Chop the green beans into medium pieces with a sharp knife and add them in. Add the squash, pour in the cold water, and cover. Cook for 25 minutes, stirring constantly.
- Stir in the corn kernels, cook for another 10 minutes or until everything is fully cooked, and turn off the heat. Serve the green bean stew immediately, piping hot, ideally in clay bowls with fresh chopped basil and a freshly baked pan amasado on the side.
Additional Tips
Keep the Beans Slightly Firm
To preserve their texture and nutrients, avoid overcooking the green beans; they should turn out tender but still slightly firm.
Add Basil Right Before Serving
Stir in the fresh basil leaves just before serving to preserve their aroma and fresh flavor in the stew and enjoy every nuance.
Cook the Squash Evenly
Cut the squash into uniform pieces before adding it, so it cooks through at the same rate as the beans without breaking down into a puree.
| Original Ingredient | Substitute | Notes |
|---|---|---|
| Lard | Vegetable oil or butter | Add a touch of smoked paprika to get closer to lard’s flavor |
| Ground beef | Sauteed mushrooms or bell peppers | For a vegetarian version, add rice or quinoa for extra protein |
| Fresh corn kernels | Frozen or canned corn, drained | Add slightly later in the cooking since it’s already tender |
| Fresh green beans | Frozen whole green beans | Add without thawing to keep their firm texture |
Frequently Asked Questions (FAQs)
1. Can I make a vegetarian version without meat?
To keep it hearty, you can replace the ground beef with more vegetables like sauteed mushrooms or chunks of red and green bell pepper. You can also add rice or quinoa to the mix to boost the protein content and the stew’s consistency.
2. What can I use if I don’t have lard?
If you don’t have lard or prefer to avoid it, you can use vegetable oil (such as sunflower oil) or butter. To get closer to lard’s flavor, add a touch of smoked paprika to the sofrito.
3. How do I keep the squash from falling apart completely?
The squash should cook until tender but should not turn into a puree. To avoid this, add it in even chunks together with the beans and the water.
4. Can I use frozen green beans for this recipe?
You can use frozen whole green beans without any problem; just add them without thawing so they keep their firm texture. If using frozen beans, stick to the cooking time indicated in the recipe.
What Is Porotos Quebrados?
Porotos quebrados, also called porotos calientes, is a traditional Chilean stew of roughly chopped green beans simmered with squash, corn, and a beef sofrito, served hot as a comforting one-pot meal.
History of Porotos Quebrados in Chile
Green beans, also called ejotes, judías verdes, chauchas, or habichuelas depending on the region, are the immature pods of the Phaseolus vulgaris plant. This humble legume has long been a staple of home cooking across Chile’s central zone, where quick, vegetable-forward stews like this one were built around whatever fresh produce was in season.
Did You Know?
Green beans are an excellent source of fiber, which supports digestive health and helps keep blood sugar levels stable, and they are also rich in antioxidants that can help protect against cellular damage and support healthy skin.
