Latin American · soup

Porotos Granados

Name: Porotos Granados
Prep time: 30 min
Total time: 2 h 5 min
Cuisine: Latin American
Ingredients: 1 lb dried cranberry beans or 1 lb lima beans (cranberry preferred); 3/4 3/4 lb banana squash or 3/4 lb winter squash, cubed; 1 tablespoon olive oil; 1 large onion, chopped; 1 medium bell pepper, chopped; 1 medium carrot, cubed; 2 cups fresh corn kernels; 2 tablespoons chopped fresh basil; 2 teaspoons paprika; 6 cups chicken broth or 6 cups vegetable broth; salt and pepper

Porotos Granados reads umami 6.2, richness 4.4 and salinity 4.0 on Palate's 0–10 flavor X-ray — a Latin American soup, about 2 hr 5 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.6 / 10
Sweet & Fruity — 4.2 / 10
Sour & Bright — 1.7 / 10
Bitter & Earthy — 2.5 / 10
Rich & Fat — 4.7 / 10
Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 6.2 · Richness 4.4 · Salinity 4.0 · Sweetness 3.7 · Herbaceous 3.7 · Allium 3.0 · Earthy 2.3 · Floral 2.0 · Fruity 1.6 · Citrus 1.5 · Bitterness 1.2 · Nutty 1.0 · Warm Spice 0.9 · Sourness 0.9

What's in it (11)

1 lb dried cranberry beans or 1 lb lima beans (cranberry preferred)
3/4 3/4 lb banana squash or 3/4 lb winter squash, cubed
1 tablespoon olive oil
1 large onion, chopped
1 medium bell pepper, chopped
1 medium carrot, cubed
2 cups fresh corn kernels
2 tablespoons chopped fresh basil
2 teaspoons paprika
6 cups chicken broth or 6 cups vegetable broth
salt and pepper

Time & effort: about 2 hr 5 min (30 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 84.5 kcal, 5.3 g protein, 0.8 g fat, 14.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

Rinse beans, place in a large pot with 6- 8 cups water, bring to a boil, turn off the heat and allow beans to soak for one hour.
Drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.
In a separate skillet, heat oil and saute onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.
Add vegetable mixture, corn and paprika to beans.
Simmer 30 mins, or until beans and squash are tender.
Add chopped basil and season with salt and pepper to taste.

Dishes with a similar flavor shape

Erbsensuppe (Split Pea Soup) — German
Grochówka — Polish
Flaczki (Tripe Soup) — Polish
Aguadito de Pollo — Peruvian
Lamb Kofta Meatballs in Tomato Sauce — Middle Eastern

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.