Hearty pots of beans, squash, and seasonal produce

Everyday comfort lives in brothy cazuelas and thick legume stews. Porotos granados—fresh beans with corn, pumpkin/squash, and basil—signals late-summer abundance, while porotos con riendas adds pasta (“reins”) to beans and squash for a farmhouse classic. These dishes reflect Chile’s rural rhythms: simple cuts, garden vegetables, and long simmering that feeds a crowd. Regional touches (merkén, local squashes, or house sofritos) create countless family variations, yet the soul remains the same—vegetable-forward, filling, and unfussy.