© Tina Rupp
Bean, Corn and Squash Stew
- ACTIVE: 30 MIN
- TOTAL TIME: 50 MIN
- SERVINGS: 4
In his excellent version of the traditional Chilean stew porotos granados, chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil.
- 1 quart water
- One 1 1/2-pound butternut squashpeeled, seeded and cut into 1-inch cubes
- 4 cups fresh corn kernels (cut from about 6 ears)
- One 19-ounce can kidney beans, drained
- 3/4 cup chopped basil leaves
- 1/4 cup plus 2 tablespoons vegetable oil
- 1 large onion, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons hot paprika
- Salt and freshly ground black pepper
- In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the kidney beans and cook until the beans are hot. Transfer 3 cups of the squash mixture to a blender along with some of the liquid and 1/2 cup of the basil; puree. Return the puree to the pot and keep warm.
- Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the cumin, oregano and 1 teaspoon of the paprika and cook, stirring, until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper.
- In a small saucepan, heat the remaining 1/4 cup of oil. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant. Transfer to a small bowl.
- Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 1/4 cup of chopped basil and serve.