Back in January I visited Chile and the Secano Interior lands with dry farmed old vines and great history. The info is plunked into this April's issue of TFL, devoted to the campesinos making pipeños don't know what that is? Well, sign up and find out. But there were outtakes to my story and a summer dish of beans and beauty was one of them
During the stay I was treated to several homemade versions of a soup or a stew that was a staple, Porotos Granados. Delicious.
You'll see it everywhere. It's like the jonjoli of Georgia -- you can't have a meal or gathering without seeing it on the table. It's so welcoming with big sheets of sliced corn from a local variety that is as thick as a giants forearm. Beautiful sure but the taste is uncommonly intense for the simplicity of the ingredients.
One of the first I sampled was at an impromptu picnic in Roberto Henriquez's vineyard-- from extremely talented hands.
Another soupish stew came to my bowl through Manuel Moraga's charming life partner, the flaming-haired Paola Marini, who kindly sent me this recipe.