Porotos Granados (Bean Stew)

65 mins (prep 15, cooking 50)
13 ingredients
6 servings
Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest cutting back on the broth, and add more if it gets too dry.

Categories:  stew , side-dish , seasonal , 3-steps-or-less , equipment , <-4-hours , time-to-make , vegan , winter , easy , main-dish , beans , south-american , inexpensive , vegetarian , squash , vegetable , stove-top , chilean ,
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Serving Size (136.22 g)
Servings 6
Amount per Serving
Calories 49.95 Calories from Fat 44.37
% Daily Value *
Total Fat 4.93g 45.51%
Saturated Fat 0.68g 20.42%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 509.27mg 127.32%
Total Carbohydrate 1.63g 3.26%
Dietary Fiber 0.0 g 0.0%
Sugars 1.08 g %
Protein 0.0g 0.0%
Vitamin A 271.13IU% Vitamin C 0.0mg%
Calcium 0.05mg% Iron 0.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sweet paprika, navy beans, winter squash, lima beans, corn kernels, fresh basil, salt and black pepper