Ingredients:

• 2 cups of fresh porotos granados (green beans or tender beans)
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 cups of zapallo camote (butternut squash or pumpkin), cubed
• 2 choclos (corn), kernels removed
• 1 cup of fresh basil leaves, chopped
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• 1 teaspoon of ají de color (optional)
• Salt and pepper to taste
• 2 cups of vegetable broth (optional)
• Extra virgin olive oil

Instructions:

1. In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic and cook until golden and fragrant.
2. Add the porotos granados (green beans or tender beans) along with the cubed zapallo camote. Cook for a few minutes until the vegetables begin to soften.
3. Add the corn kernels to the pot and mix well with the other vegetables.
4. Stir in the chopped fresh basil leaves, ground cumin, dried oregano, and ají de color (if using). Mix everything together.
5. If desired, add vegetable broth to the pot to lightly cover the vegetables and add more flavor to the dish. Bring to a boil and then reduce the heat to medium-low.
6. Let it simmer for about 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
7. Taste and adjust the seasoning with salt and pepper to your liking.
8. Serve the porotos granados hot as a main dish or as a side dish to other traditional Chilean meals like grilled meats or roast chicken.
9. Enjoy this delicious and comforting Chilean recipe full of authentic flavors and essential nutrients!

Porotos granados are a classic and nutritious Chilean dish that is enjoyed throughout the country, especially during the colder months. I hope you enjoy this recipe and get to experience a bit of Chile's rich culinary culture!