Based on the Chilean Porotos Granados, this vegan white bean stew includes butternut squash, kale, and fresh basil for a hearty and flavorful one-pot meal.
I’ve been hearing the internet chatter about the wonders of Rancho Gordo beans for a while, but with no Whole Foods in my town (yet), I thought I wouldn’t get a chance to try them unless I ordered them. But then I saw them in The Fresh Market (which I usually call the Froo-Froo Market because of its fancy prices) and couldn’t resist picking up these pretty Yellow-Eye Beans:
First, let me just say–Ouch! That pound of beans cost me $7-something plus tax. Regular old navy beans in Kroger cost less than a dollar a pound, and if I think too long about how many bucks I could be saving for my daughter’s education, I’d never buy fancy beans again.
But these beans were very good–they cooked quickly in the pressure cooker, became tender without falling apart, and, most importantly, are organically grown. I won’t be shelling out the big bucks for them every day, but I was happy with their flavor and eager to try some of Rancho Gordo’s other varieties.
For my first foray into fancy-bean territory, I made a relatively simple stew modeled on a traditional Chilean dish called Porotos Granados, which is usually made with fresh cranberry beans and topped with a pesto-like mixture of herbs (cilantro, basil, parsley) and hot peppers called pebre. To me, the one ingredient that makes the flavor of porotos granados different from other South American bean stews is the fresh basil, so I wanted to try a variation of it while my basil plants were still thriving.
Because I like to make everything I can a one-pot meal by adding veggies, I threw in a bunch of lacinato kale. I skipped the pebre (many of you know my intolerance for cilantro), increased the seasonings significantly, and served it with some Tabasco garlic sauce.
The results were encouraging: My husband loved it, I really liked it, and my daughter E (who currently claims to hate white beans and squash) ate it under protest and thought it contained too much basil. Since I’ve given up on E loving anything but pasta, I consider that a success.
White Bean Stew with Winter Squash and Kale
Ingredients
- 1 pound dried yellow-eye or navy beans soaked overnight or quick soaked
- 1 large onion chopped
- 4 cloves garlic minced
- 5 cups water
- 4 teaspoons smoked paprika divided
- 2 teaspoons dried oregano divided
- 1 1/2 teaspoon ground cumin divided
- 1 teaspoon dried basil
- 1 pound winter squash or pumpkin peeled and cut into 3/4-inch dice (I used butternut)
- 1 large red bell pepper chopped
- 1 jalapeño pepper optional, seeded and finely chopped
- 1 15-ounce can diced tomatoes fire-roasted preferred
- 1 teaspoon salt or to taste
- 1 bunch kale removed from stems and sliced (about 12 ounces,)
- 1 cup fresh or frozen corn optional
- 1/2 cup chopped fresh basil
Instructions
- Make sure to rinse your beans first and check for rocks and then soak overnight in cold water. Or do a quick soak by boiling the beans in enough water to cover by an inch for one minute, and then cover and allow to stand for at least an hour. Drain before proceeding with the recipe.
- Heat a pressure cooker or large Dutch oven. (In an electric pressure cooker like the Instant Pot, use the Sauté or Brown setting.) Add the onions and a pinch of baking soda (optional but speeds up the browning). Cook until onion is soft and beginning to brown. Add the garlic and cook for another minute.
- Add the beans, water, 2 teaspoons paprika, 1 teaspoon oregano, 1 teaspoon cumin, and dried basil to the pot. If pressure cooking, seal your cooker and bring to high pressure. Cook at high pressure for 8 minutes; then perform a quick release. (Choose the Pressure Cooker or Manual setting on your electric pressure cooker and set the time to 8 minutes; release the steam when the time is up.) If cooking in a regular pot, bring to a boil, reduce heat to a simmer, cover and cook until beans are just barely cooked all the way through, 30 minutes to 1 1/2 hours. Check pot occasionally and add more water to cover the beans if it seems low.
- Add the squash along with the remaining seasonings, peppers, tomatoes, and salt, if using. Seal the cooker and cook at high pressure for 8 more minutes. Let pressure come down naturally; after 15 minutes, quick release pressure if necessary. For stovetop cooking, add more water if necessary to cover all ingredients. Cover and simmer until beans and squash are very tender.
- Check the seasoning and add more cumin, oregano, or salt to taste. Add the kale and corn and simmer, covered, until the kale is tender. Stir in the basil and cook for another minute before serving.
Notes
Nutritional info is approximate.
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Enjoy!
I have no affiliation with Rancho Gordo and have not received any compensation from them. However, this post contains Amazon affiliate links to products I like. When you buy something through them, I receive a commission that helps support this site at no cost to you. Thanks for your purchase!
Bethan Vincent
October 22, 2013 at 2:45 pmI’m not sure if I would be able to get the beans here in the UK, but I would love to try this out! A perfect winter dish 😀
http://www.audacityoffood.co.uk/
Caroline harris
October 23, 2013 at 7:41 amTry Black-eyed beans in UK – from supermarket or local Indian shop.
moonwatcher
October 22, 2013 at 3:30 pmOh Susan, this sounds and looks great, so homey and nutritious, too. I like the spice combination and can see myself, cilantro lover that I am, making a pebre to go with it (or just being lazy and topping it with plenty of fresh cilantro–sorry!!). The pictures are mouthwateringly gorgeous.
Luckily, we have lots of options for organic beans in bulk at our co-op–just not this brand. They ARE pricier than regular old beans, but they seem to cook up more nicely too. It’s a trade off.
Thanks!!
moonwatcher
Tami @Nutmeg Notebook
October 22, 2013 at 3:40 pmThis soup is right up my alley but I would love cilantro in it! Kids go through so many phases of what they do and don’t like at the dinner table. E is so lucky to have a mom who can cook like you do!
shirley gordon
October 22, 2013 at 3:57 pmWHAT IF I WANT TO USE CANNED BEANS
Diane
October 22, 2013 at 4:06 pmIf you use canned beans, they still will taste yummy…
ruthy
October 22, 2013 at 4:04 pmCan i use vegetable stock instead of water? It absolutely looks delicious!
Susan Voisin
October 22, 2013 at 4:13 pmSure! Hope you enjoy it.
Johanna
October 22, 2013 at 5:16 pmSusan,
You have long been one of my food bloggers, and today’s entry just seals the deal. I lived in Chile for a year and half while on a mission for my church, and LOVE porotos granados. I’m super excited to try your version! Thanks for helping all of us by sharing your inspiring and delicious recipes!
Johanna
Leah
October 22, 2013 at 5:17 pmThis looks delicious! Do those beans really taste a lot different from other beans, or did you find them very similar to most?
Thank you for the recipe! I have really been enjoying your site!
Susan Voisin
October 22, 2013 at 5:23 pmHonestly, to me they didn’t taste that different from cranberry beans or great northern. It was mostly the texture that was different.
Christin
October 22, 2013 at 5:19 pmThis looks wonderful. Real comfort food!
Kim Hawkins
October 22, 2013 at 5:41 pmI agree that the Rancho Gordo beans (and other products) are pricey. However, I consider that they are organic; Rancho Gordo is helping save and revive rare and heirloom varieties; and helping farmers in Mexico by marketing these products. So I think of the extra dollars spent as a donation to those worthy efforts.
janae @ bring joy
October 22, 2013 at 6:06 pmThose *are* pretty beans–but like you, I’d just be thinking of all the ways I could have spent the money I saved if I just used plain old navy beans 🙂
Susan Voisin
October 22, 2013 at 6:15 pmMy husband read this post and called me from work. He said, “I didn’t know they cost THAT much. I wish I hadn’t found out!” 🙂
Cheryl
October 23, 2013 at 3:41 amMaybe remind him that’s what people who don’t care about their health shell out for grass fed beef, at least here in Texas. heh
Susan Voisin
October 23, 2013 at 7:57 amHa! Good point! But since we’ve never bought beef at all, he’s used to living on the cheap. Maybe what he doesn’t know won’t hurt him. 😉
Clara
October 22, 2013 at 9:46 pmThat looks absolutely delish!! Going to try this very soon…your food photography is superb 🙂
Sarah C.
October 22, 2013 at 10:29 pmThis recipe sounds great – and since I have just that bag of beans in my pantry, I think I’ll be making it soon! I live on Rancho Gordo beans, and I figure that I can justify the expense because I’m not buying fancy expensive cheeses or cuts of meat like most people, and beans are my staple protein of choice. I love having beans that cook up quickly and keep their shape. Plus, it’s so fun to try so many different varieties that the grocery stores don’t carry. If you get a chance, my favorite are the Good Mother Stollard. It’s one of those beans that is way tastier than a “bean” usually is!
Suzanne
October 22, 2013 at 11:26 pmRancho Gordo beans are the BEST! You must try the Borracho Beans (I think that is how they spell it). I found a recipe that was so simple and very few ingredients and those beans were delicious! I am fortunate to not live too far and can get to their store now and then and stock up.
Susan Voisin
October 23, 2013 at 7:55 amYou’re so lucky! I will definitely put Borracho beans on my list to order.
Katie Loss
October 22, 2013 at 11:42 pmSusan I’m so happy you have discovered Rancho Gordo beans. I’ve been using them exclusively for several years because they are always fresh from the current harvest season and cook up beautifully. I just love the work this company does to keep such a wide variety of beautiful heirloom beans viable by planting and marketing them here and also working with Mexican farmers to keep their indigenous beans from disappearing. I’m so nuts about Rancho Gordo that the only thing I wanted for Christmas from my husband last year was a “subscription” to their “bean club”. I can hardly wait to open my quarterly box to see what favorites and new varieties they’ve chosen for the shipment.
Katie Loss
October 22, 2013 at 11:58 pmA few of my favorites from Rancho Gordo: Good Mother Stallard (delicious pot liquor!), Ayacote Negro, and Xculibul Beans. Well worth the price for the freshness and flavor, and economical compared to what I used to spend on animal proteins. Yes, I can tell the difference when I eat these varieties. The only RG beans I have not liked are the lovely looking Black Calypso beans.
Susan Voisin
October 23, 2013 at 7:54 amThanks for the suggestions! Since only a couple of varieties are available here, I’m going to have to buy a bunch by mail to make the shipping cost worth it, so it’s good to know what kinds to order.
Caroline harris
October 23, 2013 at 7:40 amFor Bethan Wilson – Black-eyed beans are almost the same in UK – from supermarkets or local Indian shop.
Morgan
October 23, 2013 at 11:34 amSusan, I want to start off buy saying I LOVE YOUR BLOG! You are so creative and every recipe I’ve made has turned out great so far. I have been a vegetarian for a little over a year now and thanks to your wonderful site have been becoming more vegan every time I cook one of your delicious recipes, such as Lentil Meatloaf and German chocolate beet cake I made for my birthday :D. I was wondering about the squash in this stew. Could I cut a butternut squash in half and roast it in the oven, after scooping out the seeds of course and seasoning slightly maybe, while the beans are cooking? Do you think that would be a good way to enhance the flavor of the squash (and I could roast a garlic clove at the same time with it as well)? It will take a while for the beans to fully cook since I don’t have a pressure cooker.
Thank you,
Morgan
Rhonda
October 23, 2013 at 4:55 pmOh, wow! Our little produce stand has yellow eye beans in bulk for a buck and change per pound. I bought some and couldn’t figure out what to do with them other than beans & rice.
Yay, I am trying this ASAP…..now to find those beans…..
Rebecca
October 23, 2013 at 9:21 pmHi Susan,
I adore your soup recipes, and this one looks terrific, too! I’ll be making it using canned Great Northern Beans (unless there’s another canned bean you’d recommend); so how many cans should I plan on using to equal the 1lb of dry beans?
-x-
Susan Voisin
October 23, 2013 at 10:44 pmThanks, Rebecca! You’ll need 3-4 cans of beans and will probably need to reduce the water a good bit (since the beans aren’t absorbing it).
Mina
October 24, 2013 at 10:13 amWould it be possible to make this with canned beans? If so, how much? Thanks!
Mina
Mina
October 24, 2013 at 10:16 amOoops, just saw the answer in another post, sorry!
Emily
October 24, 2013 at 8:34 pmI’m another fan of Rancho Gordo. I’m so excited my favorite recipe source has discovered my favorite bean source! As long as you’re planning on ordering a few, I’d recommend Goat’s eye and Rio Zape (much more flavorful substitutes for pinto beans–I’ve used them in many of your recipes.) I also like Good Mother Stallard, Borlotti, Tepary (especially brown, which have an almost peanut-like flavor) and Scarlet Runner, though I can’t always figure out what to do with them.
Nancy
October 25, 2013 at 10:24 amDo you think you could do this in a crock pot?
stephanie
December 5, 2013 at 6:00 amIt’s a little late, but for what it’s worth i made this in the crockpot twice. It took nearly 8 hours for my dried black eyed peas to soften up enough to begin the soup. With canned beans my soup was ready when I checked at the 5 hour mark, probably only needed 3 but I wasn’t home to check at that point.
lavi
October 25, 2013 at 1:00 pmI am making this as we speak but over the stove top. Cant wait to see how it tastes
Jen Sexton
October 25, 2013 at 3:27 pmI love your recipes and the White Bean Stew with Winter Squash and Kale soup looks really good. How did you come up with 19 grams of fat per serving?
Thank you,
Jen Sexton
Susan Voisin
October 25, 2013 at 3:39 pmJen, thanks for the kind words. It’s 19 calories from fat–2.3 grams. (Each gram of fat equals about 9 calories.)
Jen Sexton
October 25, 2013 at 5:07 pmOh my goodness…I read that as 19 grams instead of 19 calories! My mistake!
Carol
October 26, 2013 at 6:54 amHi Susan, Thanks, again, for another amazing recipe. Made this bean stew this week and LOVE it! Now that this is marked as one of my ‘go to’ recipes, I’ll have to try it next time with the Rancho Gordo beans instead of the organic navy beans I had on hand. Also made this minus the basil as my garden supply here in Northern Vermont had already gone by…. still incredible. Loved that smokey flavor that the paprika lends to the dish. Your site is a vegan foodies delight! 😉
PittyPat
October 26, 2013 at 11:55 pmSusan, I am so very glad I found your blog!! And now found my recipe box.
This one sounds great, and I will definitely use it tomorrow. Thanks again.
Maha
October 27, 2013 at 9:33 amI’m preparing the dish as I write! I’m thinking, though that, instead of 1/12 teaspoon ground cumin, you probably mean 1-1/2 teaspoons…am I correct?
Thanks for this AMAZING resource for healthy and DELICIOUS eating!!!
Susan Voisin
October 27, 2013 at 12:03 pmOops! You’re right! I’ve made the correction to the cumin measurement. Thanks for pointing it out.
Tammy
October 27, 2013 at 1:34 pmSeriously delicious! I added a vegan Field Roast sausage to it the 2nd time around and it was a wonderful addition. Made my family happy too as they now had their “meat” in the stew.
Marsha
October 28, 2013 at 12:22 amI made this today for dinner for guests tomorrow, but my husband couldn’t wait, stole a bowl of it, and said it was really, really good. I found the Rancho Gordo beans at a local pricey little market, guided there by the RG website, and they are good, but wow–at $5.99–I really don’t see that much difference in the texture or flavor. I’ll see how it sits overnight, and how the guests like it. She’s sort of a bean connoisseur!
Andi
October 28, 2013 at 3:02 pmSusan, I have a problem with this recipe. I’m using navy beans and they never got soft. At the end I retrieved the kale and butternut squash as best I could and am cooking the beans separately, but it’s been an hour and a half extra and they’re still not soft so I’m about to give up. I’ve also heard that once you add salt and other ingredients to beans, they are not likely to soften further. Any advice before I strain the sauce and chuck the beans? They do taste yummy… Thanks,
Andi
October 29, 2013 at 6:02 amOK, well it’s too late for an answer now. I ended up reboiling the beans and it took an additional 2 hours (and that’s after soaking overnight and the original cooking I had done per the recipe). Came out fine in the end but next time I think I’ll use canned…
Susan Voisin
October 29, 2013 at 7:43 amSorry about that! Beans are tricky like that. If they’ve sat around on the grocer’s shelf for a long time, they can be almost impossible to get soft. That’s part of the reason I pressure cook them. It does sound like canned would be a better alternative for you.
Ceara @ Ceara's Kitchen
October 29, 2013 at 6:09 amI love white bean and kale stews and this one looks so hearty and delicious! I will definitively be making this one up this winter! Thank you for the great recipe!
Howard
October 29, 2013 at 2:54 pmI added a few extra items .
Sliced trumpet mushrooms,peas,and tempeh.
Thank you for the recipe
Howard
Michelle
October 29, 2013 at 8:44 pmI just made this and it was delicious! I added a 2 tablespoons of balsamic vinegar and it really brought out the sweetness in the squash. Not sure what that does to the nutrition facts. Thanks for the recipe!
Jen R
November 4, 2013 at 9:09 amIf I were going to make this and can it for eating later… would you recommend cooking the squash and beans down before canning, or leaving more al dente? I am new to canning and have so far only done a veggie soup 🙂 Thank you!
Susan Voisin
November 4, 2013 at 9:50 amOh gosh, Jen, I’m not the one to ask because I never almost can. And I wouldn’t want to steer you wrong because improperly canned foods are dangerous. I’m also afraid that this might not have enough acidity to can safely. I would ask a canning expert, if you can find one.
Jane
November 4, 2013 at 12:31 pmI’m eating this right now. Absolutely delicious! Thank you 🙂
Orthohawk
November 6, 2013 at 11:30 amHey, Katie Loss, how many pounds of beans do you get in each shipment?
imagine my chagrin when I visited the website and they’re OUT OF STOCK ON THE BEAN CLUB! I have a feeling it’s because of the apron in the first shipment and I’m tempted to tell them to forget about it, I just want the beans!
waldripp
November 7, 2013 at 7:35 pmI made this today and wow it is good! We have a Fresh Market here so I tried the Rancho Gordo beans and I loved how they held their texture. They are expensive so I won’t be getting them very often, but are a fun splurge, and I appreciate the efforts behind what they are doing. I used vegetable broth for part of the liquid and really enjoyed the combination of spices! Thanks so much!
Randi
November 11, 2013 at 5:38 pmMade this tonight. It was delicious. Added one jalapeno and love the heat!
Lope
November 14, 2013 at 6:35 pmTotally making this tomorrow night. I think I have all the ingredients, too, except for the pumpkin.
Orthohawk
November 15, 2013 at 2:01 pmI made this the other day with Mayo Coba beans (aka canary or peruvian beans) and it was yummy (plus a lot less expensive!).