It is believed that the Chilean word for beans (porotos) comes from the Quechua language of the Andes, but beans were also an important part of the Mapuche diet.
The popularity of beans
Beans are popularly eaten in Chile as a delicious summer soup known as porotos granados.
In Chile, Porotos granados are always made with fresh (not dried) beans.
Variations of the recipe have existed since before the arrival of the Spaniards. This is not surprising, as pumpkin, beans, corn, and tomatoes—the basic ingredients—originated in South America.
The bean
The bean is made with shell-less green beans, pumpkin, onion, and sweet corn, seasoned with basil, and is usually served with chopped tomatoes and garlic, although in the countryside it sometimes comes with a steak on top.
Porotos con riendas (literally, beans with reins) is a stew (soup) of beans with added spaghetti.
It is a typical dish from rural areas that is disliked (or not to everyone's taste) by Chileans in the big cities. But wisdom shows us that at the heart of it, this mixture contains an ideal combination; recent research has demonstrated that it is an easily digestible, protein-rich combination.
This recipe is perfect for the coldest nights, but it also withstands the heat of summer. Using frozen vegetables, you can prepare this dish in minutes and have it on the table in an hour.
It is often served with a simple Chilean salad of chopped tomatoes, cilantro, and sliced onions mixed with a vinaigrette.
