Bean, Corn and Squash Stew

A version of the traditional Chilean stew porotos granados

INGREDIENTS

2    cups water

¾   pounds butternut squash, cut into 1 inch cubes

2    cups corn kernels, fresh or frozen

1    can (15 ounces) kidney beans, drained

1    tablespoon ground cumin

1    tablespoon dried oregano

1    tablespoon smoked paprika

2    tablespoons olive oil

1    medium white onion, coarsely chopped (1-1½ cups)

½   red bell pepper, coarsely chopped (1 cup)

½   green bell pepper, coarsely chopped (1 cup)

METHOD

In a large pan, bring the water to a boil and add the squash, corn and beans. Cover and cook at a simmer until the squash is just tender, about 10 to 12 minutes. Transfer 1 cup of the squash mixture with some of the liquid to a food processor or blender and process to a puree. Return to the pan, add the cumin, oregano and paprika and keep warm.

In a medium skillet over medium-high heat, add the olive oil and the chopped onions and peppers. Cook until the vegetables are softened, about 8 minutes. Add to the stew in the pan, mix well and ladle the stew into serving bowls.

  

Adapted from a recipe in Food and Wine  magazine