Wild Garlic Oil Porotos Granados with Ramps and Spring Herbs

Ingredients

• ▸2 cups dried cranberry beans (porotos granados), soaked overnight and drained
• ▸2 ears fresh corn, kernels cut from cob, cobs reserved
• ▸1 medium butternut squash (about 400g), peeled and cut into 2cm cubes
• ▸6 stalks ramps (wild leeks), bulbs thinly sliced, greens reserved separately
• ▸1 medium white onion, finely diced
• ▸2 medium tomatoes, grated on a box grater, skins discarded
• ▸1 teaspoon smoked sweet paprika (pimentón dulce ahumado)
• ▸1 teaspoon dried oregano
• ▸3 cups vegetable stock, preferably homemade
• ▸1 teaspoon fine sea salt, plus more to taste
• ▸0.5 teaspoon freshly ground black pepper
• ▸2 tablespoons extra-virgin olive oil, for sofrito
• ▸0.5 cup fresh wild garlic leaves (or ramp greens as substitute), roughly torn
• ▸0.5 cup neutral oil (such as sunflower or grapeseed), for wild garlic oil
• ▸0.25 cup fresh flat-leaf parsley leaves, packed
• ▸2 tablespoons fresh chervil leaves (or additional parsley)
• ▸1 tablespoon fresh tarragon leaves
• ▸2 teaspoons fresh lemon juice
• ▸1 pinch fine fleur de sel, for finishing

Instructions

1. 1

   1. MAKE THE WILD GARLIC OIL FIRST (can be done up to 3 days ahead): Bring a small saucepan of water to a boil. Blanch the wild garlic leaves (or ramp greens) for 15 seconds, then transfer immediately to an ice bath. Squeeze out all water aggressively — any moisture will cause the oil to go rancid fast. Combine the blanched greens with neutral oil, parsley, chervil, and tarragon in a high-powered blender. Blend on high for 90 seconds until the oil turns vivid green and the blender jar feels warm to the touch — this heat is intentional and helps extract chlorophyll. Strain through a fine-mesh sieve lined with cheesecloth, pressing gently (don't squeeze or the oil turns muddy). Season with lemon juice and a pinch of salt. Refrigerate in a sealed jar; the color will deepen overnight.

2. 2

   2. BUILD THE SOFRITO: Set your pressure cooker or Instant Pot to Sauté (medium heat). Add olive oil and warm until shimmering. Add the diced onion and the sliced ramp bulbs together. Cook, stirring frequently, for 6–8 minutes until completely soft and beginning to turn golden at the edges. The ramp bulbs will smell aggressively garlicky — that's correct and good. Add the grated tomato, smoked paprika, and dried oregano. Cook for another 3–4 minutes, stirring, until the tomato has darkened and the sofrito looks jammy and reduced.

3. 3

   3. BUILD THE STEW BASE: Add the drained cranberry beans to the pot and stir to coat in the sofrito. Pour in the vegetable stock. Nestle the reserved corn cobs into the liquid — they'll leach starchy sweetness and body into the broth as it cooks. Add salt and pepper.

4. 4

   4. PRESSURE COOK THE BEANS: Seal the pressure cooker lid and cook on HIGH pressure for 22 minutes. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Remove and discard the corn cobs.

5. 5

   5. ADD THE SQUASH AND CORN: Switch back to Sauté mode (or medium heat on stovetop). Add the butternut squash cubes and fresh corn kernels. Stir gently — the beans will have softened enough that rough stirring will break them, which is partially desirable for a creamy texture. Simmer uncovered for 8–10 minutes until the squash is just tender and the broth has thickened to a loose, stew-like consistency. If it looks too thick, add a splash of water. If too thin, crush a handful of beans against the pot wall with the back of a spoon.

6. 6

   6. FINISH AND TASTE: Remove from heat. Tear the reserved ramp greens and stir them through the hot stew — residual heat will wilt them without killing their sharp, grassy bite. Taste and adjust salt. The stew should be creamy, slightly sweet from the corn and squash, and have a gentle allium backbone.

7. 7

   7. PLATE AND DRESS: Ladle the stew into wide, shallow bowls. Drizzle each portion generously with the cold wild garlic oil — use at least 1.5 tablespoons per bowl, letting it pool in the valleys between the beans. The temperature contrast between the hot stew and cold oil is intentional. Finish with a pinch of fleur de sel. Serve immediately with crusty bread if not keeping vegan-only, or alongside grilled flatbread.

Variations

• ◆SMOKY CHIPOTLE VERSION: Add one dried chipotle pepper (rehydrated and minced) to the sofrito for a smoky heat that plays beautifully against the wild garlic oil's grassiness — takes the weirdness rating to a 3.
• ◆CORN MILK CREAMINESS: After pressure cooking, blend one full cup of the bean-broth mixture with half a cob's worth of raw corn kernels until smooth, then stir back in — this creates an almost dairy-like creaminess without any cream, amplifying the traditional mazamorra texture.
• ◆FERMENTED RAMP BULB GARNISH: Quick-pickle thinly sliced ramp bulbs in rice vinegar, sugar, and salt for 30 minutes, then scatter over the finished bowl for a bright, acidic counterpoint that cuts through the oil's richness.