(Chilean pumpkin and cranberry bean stew)
4 to 6 servings
- Oil -- 3 tablespoons
- Onion, chopped -- 1
- Garlic, minced -- 2 to 3 cloves
- Paprika -- 1 tablespoons
- Ground cumin -- 1 teaspoon
- Oregano, dried -- 1 teaspoon
- Tomatoes, chopped -- 1 cup
- Stock or water -- 3 cups
- Pumpkin, peeled and chopped into chunks -- 1 to 1 1/2 pounds
- Cranberry beans, cooked and rinsed -- 2 cups
- Salt and pepper -- to taste
- Corn, fresh or frozen -- 1 cup
- Basil, chopped -- 2 to 3 tablespoons
- Heat the oil over medium flame in a large pot. Add the onions and sauté until translucent. Stir in the garlic, paprika, cumin and oregano and sauté for another 1 to -2 minutes.
- Add tomatoes and cook another 3 or 4 minutes. Add the stock, pumpkin and beans, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes, or until the pumpkin is cooked through and soft.
- Stir in the corn and basil. Simmer another 5 minutes, adjust seasoning and serve.
- The classic bean for this stew is cranberry beans, but any other type of bean may be substituted. Small, fresh lima beans are sometimes used in Chile.
- Any firm winter squash can be substituted for the pumpkin.
- Add 1 or 2 minced chili peppers with the garlic and spices for a little heat.
- Porotos granados is often served with a simple ensalada chilena of tomatoes, chopped cilantro and sliced onion tossed with a vinaigrette.