Porotos Guisado (Argentinean Bean and Vegetable Stew)


Hearty vegetables will always yield a delicious meal and this stew is no exception.  Good stick to your ribs veggies like potatoes, sweet potatoes and zucchini are simmered with a little sofrito (tomatoes, onions, garlic, spices).  Then beans and peas are added to the stew to create the ultimate in one-pot meals.  Did I mention the creation only takes about thirty minutes to make?  Can’t go wrong.


– 1 15.5 oz. can of white beans (Great Northern, Cannellini, etc.);
-1 potato, peeled and cubed;
-1 small sweet potato, peeled and cubed;
– ½ onion, sliced;
-1 zucchini, diced;
-1 cup of shredded cabbage;
-4 cups of vegetable stock or water;
– ½ cup of frozen peas;
– 3 tablespoons of sofrito;


In a large stockpan toss in sofrito, potatoes, sweet potatoes, squash, cabbage and stock or water.  Bring to a boil and cook for 15 minutes.

No benas

Give a good stir and add beans.  Lower heat to medium low and continue cooking for an additional 5-10 minutes.

with beans

Add salt and peas and immediately turn off heat.  Peas will heat through with the residual heat.  Ladle into a bowl and serve with a side of rice.

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