Porotos Granados

Ingredients

• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 500g fresh or frozen cranberry beans (or substitute pinto beans)
• 500g butternut squash, peeled and cubed
• 3 cups vegetable or chicken stock
• 2 cups fresh or frozen corn kernels
• 1 tomato, diced
• 1/4 cup fresh basil leaves, torn
• Salt and black pepper

Before you cook

• Peel and cube the squash into 1-inch pieces.
• If using fresh cranberry beans, shell them from their pods.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and garlic and cook for 4 minutes, until softened.
3. Stir in the smoked paprika and cumin.
4. Add the beans and cubed squash to the pot.
5. Pour in the stock.
6. Bring the pot to a boil, then lower the heat and cover.
7. Simmer for 30 minutes, until the beans are tender and the squash has started to break down.
8. Stir the pot occasionally, mashing a few squash pieces against the side to thicken the broth.
9. Add the corn kernels and diced tomato.
10. Simmer uncovered for 10 more minutes, until the corn is tender and the stew has thickened.
11. Season with salt and pepper.
12. Stir in the torn basil just before serving.
13. Serve hot in deep bowls.